• 1 15 1/2 oz can of garbanzo beans, drained
• 2 red bell peppers, roasted - canned or fresh**
• 2 tablespoons heavy cream
• 1/2 teaspoon curry powder
• 1 teaspoon Spanish paprika
• 2 garlic cloves
• 1 lemon, juiced
• 1 lime, juiced
• 2-4 tablespoons of olive oil
• Kosher salt & fresh cracked black pepper, to taste

1. Place all ingredients in a food processor. Pulse, then blend ingredients until puréed.
2. Slowly add in the olive oil, leaving a somewhat chunky texture (you don't want it like soup).
3. Serve on a platter with sliced tomatoes, cucumbers, tortilla crisps, flat bread, and pita bread.
   
   

** If using fresh peppers - and if you have a gas stovetop - do the following (and add about 15 minutes to your prep time):

1. Wash peppers & dry. Place on a burner set to medium and, using tongs, turn frequently until gently charred all over.
2. Place roasted peppers into a brown paper bag and fold over top to let peppers steam for about 10 minutes.
3. When cooled, rub surface of peppers with a paper towel to skin them. Gently rinse them with cool water & pat dry with another paper towel.