I got this recipe from a friend a few years ago. I LOVE IT. This hummus tastes so much better than store bought! And my kids even like it. The roasted red pepper does not make it spicy at all. And I usually find the tahini and red pepper at Fred Meyer.

Roasted Red Pepper Hummus

1 ½ cups cooked or one 15oz can garbanzo beans (chickpeas), drained and rinsed.
¼ cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 garlic cloves, chopped
½ teaspoon sea salt
3 ½ oz roasted red peppers (from a jar)

Place beans in a food processor or blender and process until smooth. Add the remaining ingredients and process until smooth and well blended. Place in an tightly covered container and refrigerate. Flavors will blend and develop more when refrigerated. Hummus will keep for up to a week. Serve as a dip with whole grain crackers or vegetables, or use as a sandwich filling in pita bread.