Hummus - 2 ways Regular and Roasted Red Pepper

Hummus and Roasted Red Pepper Hummus
WHHHAAAT 5 cans of chickpeas in the pantry!!! ---what was I thinking???--so went in search of a easy hummus recipe and this is a keeper and so simple to do!

This recipe is from Food & Wine and with a few modifications made the red pepper one as well although both excellent a little more partial to the red pepper.  Either can be refrigerated for up to 5 days.
Can be served with pita chips or bread, or crudites. Kate had it as a spread on her sandwiches and loved it.

15 ounce can of chickpeas, drained and RESERVE 1T of the liquid
1 small garlic clove , smashed or crushed
1 T fresh lemon juice
1/4 cup tahini (be sure to stir it well as it separates)
EVOO
Pinch of sweet smoked paprika
kosher salt

For Roasted Red Pepper Hummus
omit paprika
add dash of cumin and 1/4-1/2 c roasted red pepper drained


BUT HERE IS THE BASIC STEPS
In food processor- combine chickpeas, reserved liquid, garlic, lemon juice and tahini and puree until chunky paste.

Scrape down and add 2 T EVOO and paprika

Season with salt and drizzle with EVOO

This is the completed Red Pepper