Roasted Red Pepper Hummus

I had a meeting for one of my committees at church a couple weeks ago and I promised them I would bring them food so we could make it through the meeting (because everyone is starving after church when it is from 12:30-3:30).  One of the things I made was this hummus and those who tried it really enjoyed it!

http://www.ourbestbites.com/2012/01/roasted-red-pepper-hummus/

Roasted Red Pepper HummusRecipe from The All-New Ultimate Southern Living Cookbook

Ingredients:
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, smashed
1/2 cup drained and chopped roasted red bell peppers
1/3 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
1 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground red pepper (or 1/4 heaping teaspoon of red pepper flakes)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro, plus more for garnish

Instructions:
Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached. Add the cilantro and pulse a few times until the cilantro is evenly distributed. Chill for at least an hour if possible before serving. Serve with pita chips and fresh veggies. You can also spread it on a tortilla or bagel and top with your favorite sliced veggies and turkey for a protein-packed lunch. Makes about 2 cups of hummus.