1-2 large cloves garlic (I omitted)
2 tablespoons extra virgin olive oil
2 teaspoons+ tahini (I used 3 teaspoons)
1/4 teaspoon salt
1/4 cup roasted red peppers
In a food processor, mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
Slowly add some of the reserved liquid from beans for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.
Refrigerate for at least 30 minutes before serving. This changes the taste of the hummus by allowing the flavors to form.