Roasted Red Bell Pepper & Chipotle Hummus - cooking recipe

Ingredients

2 (15 ounce) cans garbanzo beans
3 tablespoons tahini paste (well mixed)
1/3 cup olive oil
1/4 cup water
1/3 cup lime juice, freshly squeezed
2 tablespoons chipotle hot sauce (canned)
1 chipotle pepper (canned)
2 roasted red peppers, seeded & skinned
salt, to taste
pepper, to taste

Preparation

*Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
*Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
*Add remaining ingredients and blend until very smooth.
*If the mixture is dry, add a bit more water to smooth out.
*Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
*This is a great make-ahead party pleaser.