• 2 cups chickpeas, drained
• 2 tbsp tahini
• 4 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp garlic salt
• 2 cloves garlic, pressed
• ½ cup roasted red peppers, (optional)

Add tahini, lemon juice and vinegar to a food processor and blend until smooth. Add 1 can of chickpeas plus the other remaining ingredients and blend until smooth. Add second can of chickpeas and blend until smooth. Add red peppers and blend until smooth. Add additional salt to taste, serve with dusting of paprika or well with chopped red pepper.

Hummus will keep for a week in the fridge in an airtight container.