Roasted Red Pepper Hummus

I have several treats to post soon, but thought I should post something healthy first. Beans are something I need to eat more of, and hummus sure is a delicious way to do so. My mom bought the ingredients for this hummus when she visited me in April, but I finally had my act together enough this past week to do it. So glad I did - this hummus is a welcome twist on classic hummus.

Roasted Red Pepper Hummus
posted by Our Best Bites from The All-New Ultimate Southern Living Cookbook

1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, smashed
1/2 cup drained and chopped roasted red bell peppers
1/3 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
1 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground red pepper (or 1/4 heaping teaspoon of red pepper flakes)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro, plus more for garnish

Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached. Add the cilantro and pulse a few times until the cilantro is evenly distributed. Chill for at least an hour if possible before serving. Serve with pita chips and fresh veggies. Makes about 2 cups of hummus.