I usually use 1-2 roasted bell peppers, but little did I know that this jar had gone bad :( Luckily I had a bell pepper on hand, an honestly I liked this version better!
Throw everything except the olive oil into a food processor and blend.
Stream in just enough olive oil while it's blending to make a smooth dip, almost like refried beans. The reason I use the sour cream is to cut the fat and give it more of a creamy texture, then top it off with the olive oil. Technically not true hummus but who cares! Voila!
2 cans chickpeas, drained
1 jalapeno seeded and chopped
1/2 any color bell pepper (I used orange I think, but if you don't have one it will certainly still be tasty)
2 cloves garlic (mine were small, if huge use one)
2 T. light sour cream
salt and pepper to taste
Throw everything but the olive oil into a food processor. Blend until smooth, stream in olive oil until consistency you desire. Serve with vegetables or pita chips.