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Roasted Red Pepper Hummus

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2 garlic cloves

1.5-2 cups cooked chickpeas (15oz can), 2 tbsp liquid reserved and set aside

3/4 cup roasted red peppers

1/4 cup tahini

5 tbsp freshly squeezed lemon juice (about 1 large lemon)

2 Tbsp reserved chickpea liquid (or water)

1/8-1/4 tsp cayenne pepper, to taste (or use crushed red pepper flakes)

1 tsp kosher salt, or to taste

Olive oil, for drizzling + Paprika, for garnish

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