Roasted Red Pepper Hummus

This is a recipe I found in the February 2008 issue of Diabetes Forecast, from Mr. Food Diabetic Dinners in a Dash by Art Ginsburg.  It is simple and tasty, with a rich supply of vitamins E, C and Beta-Carotene from the red peppers.  I added just a splash of Sriracha Hot Chili Sauce and about a scant tablespoon of tahini.  These are not included in the nutritional information. 

Ingredients:
2 cans (15 oz. each) garbanzo beans (chickpeas), rinsed and drained with 1/3 cup liquid reserved
1 jar (12 oz.) roasted red peppers, drained
3 garlic cloves (or 1/2 head of garlic, roasted in the oven)
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. salt

Preparation:
In a food processor or blender, combine all ingredients, including the reserved garbanzo bean liquid.  Process until the mixture is smooth and no lumps remain, scraping down the sides of the bowl as needed.  Serve immediately, or cover and chill until ready to use. 

Nutrition:
(as provided in the magazine recipe)
Servings per recipe: 14
Serving Size: 1/4 cup
Calories: 83
Total Fat: 3 g
Cholesterol: 0 mg
Sodium: 281 mg
Total Carbs: 1 g
Dietary Fiber: 3 g
Protein: 4 g