Roasted red pepper hummus

Ingredients

• 1 can (19 oz) chickpeas (about 2 cups), rinsed and drained
• 1 large roasted red pepper, diced, skin and seeds removed
• 2 tbsp Greek yogurt or sour cream
• 2 tbsp lemon juice
• 1 tsp ground cumin
• salt and pepper to taste
• 2 drops of Tabasco (optional)
• 2 tbsp fresh dill, minced
• 1/4 cup cilantro, minced

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Preparation

• Puree the chickpeas, roasted pepper, yogurt, lemon juice, and cumin in a food processor or in a medium-sized bowl using an immersion blender.
• Taste and adjust salt, pepper and lemon juice.
  Add Tabasco at this point if using.
• Stir in fresh herbs.
• Variations:
  Add 2 tbsp of olive oil, pouring it in slowly while the hummus purees.
  Add up to 4 tbsp to achieve the consistency you like.
  
• Add garlic, starting with 1 clove.
  Taste before adding a second.
  Much will depend on the size of the clove and your personal preferences.
• If fresh garlic is too strong, add half a bulb of roasted garlic.