Red Pepper Hummus

Here's Michael's famous red pepper hummus that we served at Victoria's shower.  It's so easy and delicious, we pretty much serve it at all our buffet-style get-togethers (wedding showers, cookie swap, New Year's parties, etc.).  I think Michael used a recipe from epicurious but of course he roasts his own red peppers (he is quite the purist)!

INGREDIENTS
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1 roasted red pepper, chopped (or 1/2 cup chopped drained roasted red peppers from jar)

DIRECTIONS
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Garnish with paprika, olive oil and parsley.

Serve with veggies and/or pita chips.