Roasted Red Pepper Hummus

2 – 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers  – Jarred, in water or oil or fresh
3 1/2 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
½ T fresh lemon zest
Salt (Kosher preferred)
1/4 cup olive oil

Pita chips, crackers, celery and carrot sticks.

Directions

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl.  Drizzle some additional olive oil on top of the hummus and garnish with some lemon zest.  Serve with pita chips, crackers of your choice, celery sticks, carrots sticks.