Four Pepper Hummus
Makes 3 cups

1 lb. 13 oz. can chick peas - washed and drained
1/4 lg. red bell pepper - chopped
1/4 lg. green bell pepper - chopped
1/8 c jarred jalapeno pepper - chopped
3 cloves of garlic crushed
1/8 c water
juice of 1/2 a lemon
2 tbs. olive oil
1 tbs. jalapeno juice
1 tbs. tahini
1 1/8 tsp. cayenne pepper
1 1/8 tsp. ground cumin
1/8 tsp. fresh ground blk. pepper

Place all ingredents (except water)in a food processor and process on high. Add water slowly till it appears to have the correct consistency (smooth like peanut butter).
This will need to rest in the refrig. over night to allow the flavors to meld.

To dry. place on solid trays lightly coated with oil. Dry at 135*f for approximately 4 hours or until dry. To rehydrate, add water a little at a time until desired consistency is achieved.

Serve on crackers, pita bread, or as a dip for veggies.

This hummus is fairly spicey, reduce amount of cayenne for less heat.