Chickpea and Roasted Red Pepper Spread


1 (15-oz.) can no-salt-added chickpeas, rinsed and drained
1/4 cup water
1 small clove of garlic
1 large roasted red pepper (from a jar, packed in water)
Ground black pepper to taste
1/4 - 1/2 tsp. ground cumin  (optional)

Add chickpeas to a food processor fitted with an S-blade.

Add garlic.

Place lid on processor and turn on highest speed.

Slowly pour water into the chute while processor is running --
adding just enough to create a smooth consistency. (You may not
need to use all of the water.)

Add roasted red pepper and pulse until the pepper is roughly
chopped and mixed through the spread.

Scrape spread into a serving bowl or storage container.

Stir in ground black pepper to taste and optional ground cumin.

Serve immediately or store in sealed container in the
refrigerator for up to 4 or 5 days.

Makes 6-8 servings. Use as a burger topping or sandwich spread.