Roasted Red Bell Pepper Hummus

I'm totally addicted to hummus these days, and this recipe is simply amazing. A friend of ours, Chris Davies, brought it to a birthday party and I insisted on getting the recipe from him. He was kind enough to oblige, so the following is what I pasted from his e-mail to me, pretty much word for word:

(For regular hummus, just remove the bell pepper and keep everything else the same.)

• 2 15-oz cans of chick peas, drained (fresh is better, but cans are so easy)
• 4 cloves of garlic 1 roasted red bell pepper (you can actually get these in a jar and it works fine or just roast it yourself til you see black splotches)
• tahini sauce to taste (maybe 1/4 cup?)
• 1/4 cup extra virgin olive oil
• lemon juice to regulate consistency (use a lot, maybe a half cup to a cup)
• 1/4-1/2 tsp salt (not sure)

Blend together until smooth. Make sure it's thin enough to not kill the blender. If not add more lemon juice. In terms of consistency, it should be runny enough at room temp so that if you dip a spoon in it and then tip the spoon sideways it falls off the spoon after a moment.

Serve with warm pita bread, pita chips or spread on sandwich or wrap.