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one 15-ounce can chickpeas, drained, liquid reserved
1/3 cup tahini (sesame seed paste)
1/2 cup well drained, deseeded, rough chopped roasted red pepper
1 tsp minced garlic
2 - 3 Tbs fresh lemon juice (or to taste)
2-3 Tbs olive oil
pinch of cayenne pepper for heat if you like
sliced veggies for dipping
green pepper cut into shapes for decoration (see hints below)
sliced zucchini top for decoration
plain pita chips for dipping
Drain one 15-ounce can of low sodium chickpeas through a strainer....reserving the liquid in a bowl underneath....and then add the drained chickpeas to a food processor with 1/3 cup tahini, 1/2 cup of drained, deseeded and rough chopped roasted red peppers, add 1 tsp finely minced garlic, 2 - 3 Tbs fresh lemon juice and add a little splash of olive oil.
Put the lid on and puree that adding some of the reserved juice from the chickpeas, as you need to, to give it a thick but smooth hummus consistency.
You won't need much of the reserved liquid and you may need to stop the machine and scrape the sides down once and then transfer it to a 9-inch pie dish and place a layer of plastic wrap on top of that and place it in the fridge until you're ready to serve it.
At that point, cut the vegetables that you want to serve with it and cut a little piece of zucchini and add that to the bowl for a stem of the pumpkin and deseed and cut a green pepper into triangles for the eyes and a smaller triangle for the nose and little rectangles for the teeth.
Serve with plain pita chips or low sodium crackers.
Be creative with vegetables you already have on hand if you don't have a zucchini or even the green pepper.
You can find tahini in the specialty isles of larger supermarkets.