- Combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper in bowl of food processor fitted with a steel blade.
- Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust thickness of hummus dip.
- Taste and adjust seasoning, if needed.
- To serve: Spoon hummus on serving plate or bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with whole grain rye crackers.
Calories 126, Carbohydrates 12g, Fat 7g, Fat Calories 64, Fiber 3g, Protein 4g, Saturated Fat 0.87g, Sodium 334mg. Daily Values: Calcium 24.49mg 2%, Phos 61.39mg 6%, Copper 0.12mg 6%, Zinc 0.36mg 2%, Panto 0.02mg 0%, Biotin 0.02mcg 7%, Magnesium 7.83mg 2%, Iron 0.99mg 6%, Vitamin B6 2%, Vitamin C 6%, Vit E-a-Toco 1%, Vitamin A 0%. Percent Daily Values are based on a 2,000 calorie diet.