1/2 medium red bell pepper; roasted, skin removed
16 oz garbanzo beans; canned
1 1/2 cloves garlic
1 tbsp lemon juice
3 tbsp sesame tahini
1/8 tsp ground cumin
salt; to taste

1. Drain 1/2 of liquid from the can of garbanzo beans. Put beans with remaining liquid in a food processor or blender. Add roasted red pepper, garlic, lemon juice, and tahini. Process until smooth.

2. Add cumin and salt to taste and process or blend a few seconds more.

Serve in a bowl at room temperature.

Note: Recipe can be made 3 to 4 days ahead and stored, covered, in refrigerator.