Roasted Red Pepper Hummus

Saw this in People mag. from Ina Garten -  it's easy peasey!
(makes 3&1/2 cups)

1 (29 oz.) can chickpeas, drained (3 cups)
1/2 cup freshly squeezed lemon juice (3 lemons)
1/3 cup sesame tahini
2 T. chopped* garlic (6 cloves)
1&1/2 t. Sriracha sauce or Tabasco*
2 roasted red bell peppers, seeded*
Kosher salt
Freshly ground black pepper
Good EVOO
2 T. toasted pine nuts, for garnish

Place chickpeas, lemon juice, tahini, garlic, hot sauce, peppers, 1 T. salt and 1 t. pepper in the bowl of a food processor fitted with a steel blade. Process until the mixture is coarsely pureed. Taste for seasonings and transfer to a serving bowl. Drizzle with oil and sprinkle with pine nuts, and serve at room temp. You can make this ahead, cover, and refrigerate for up to a week.

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MM