Roasted Red Pepper Hummus Recipe | Valerie Bertinelli | Food Network

Ingredients

• Two 15-ounce cans chickpeas, drained and rinsed
• 1/2 cup roasted red peppers (jarred in water or oil both work)
• 3 tablespoons tahini
• 1 clove garlic, chopped
• 3 to 4 tablespoons lemon juice
• Kosher salt
• 1/4 cup olive oil
• Pita chips, celery and carrot sticks and halved radishes, for serving