Roasted Red Pepper Hummus

First wash the garbanzo beans in a colander, then add the peeled garlic and a few chickpeas and some oil to the food processor and blend to break up the garlic. I find doing this first takes away the raw garlic bite as it gets more blended. Then add the rest of the garbanzo beans, the olive oil, and the tahini and blend until quite smooth. Chop up the peppers roughly and add those along with the cumin, paprika, and basil. Blend again until these ingredients are incorporated, and salt and pepper to taste before doing a final blend. You may need to add more or less olive oil depending how smooth you want the final hummus or how well your food processor works. Hummus keeps well for at least a week stored in a sealed container in the fridge.