If you love hummus as much as I do, you’re really gonna love how simple — and inexpensive — it is to make it yourself. I prefer my hummus with red peppers, but this recipe certainly works just fine without them, if that’s how you prefer yours.

16-ounce can garbanzo beans, drained and rinsed

4 ounces roasted red peppers (from jar)

3 tablespoons garlic tahini

2 tablespoons lemon juice (preferably fresh squeezed)

1 tablespoon extra-virgin olive oil

1 to 2 teaspoons course salt, depending on preference

Place all ingredients in food processor. Process on pulse until desired consistency. If mixture seems too thick, add a bit more lemon juice or red pepper. Top with chopped red pepper, if desired, and serve with pita chips, cut veggies, and more.

Makes 2 cups