Roasted Red Pepper Hummus

1 can chickpeas, drained, save the juice
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil


Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.

Variation: Substitute chickpeas with black beans for a zesty black bean dip.