In a blender or food processor, combine the chickpeas, bell peppers, garlic, olive oil, lemon juice, cumin, oregano, and salt.

Mix until smooth and creamy.

Add a bit of oil or water to thin it out if it's too thick.

Place in a bowl and drizzle with a little extra olive oil and a sprinkle of paprika.

Serve with pita chips or vegetables.

*To roast the peppers, place them directly on the stove burner on medium high, turning 3 times so all sides blacken. This takes about 10 minutes. Place in a bowl tightly covered with plastic wrap for 10 minutes, then rinse off the skins and chop.*

**This recipe brought to you courtesy of Penzey's.**