Roasted Red Pepper Hummus

1 (14-oz.) can chickpeas, drained and rinsed
3 whole roasted red peppers, divided
½ c. plus 2 T. tahini
2 T. good olive oil
2 T. fresh lemon juice
1 T. minced garlic
Salt and pepper to taste
1/8 t. smoked paprika
2-4 T. water

1. Add chickpeas, 2 whole roasted red peppers and remaining ingredients except water to food processor. Pulse until everything is combined and then add water, 1 T. at a time, until hummus is smooth, thick and spreadable.
2. Taste for seasoning.
3. Thinly slice the remaining roasted pepper and use as garnish.
*****Serve with crackers, bread or veggies. Can be made 3 days in advance and kept in the refrigerator or frozen for 1 month.