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Ingredients
1 15 oz. can chickpeas, drained & rinsed (about 2 cups boiled)
6 T. tahini                                                                    
¼ tsp. cayenne pepper                               
6 T. fresh lemon juice                                            
¼ c. minced jalapeno pepper
3 T. plain yogurt
¼ c. red bell pepper, seeded/diced
2 T. olive oil
Salt and pepper to taste
1 tsp. ground cumin
Cayenne pepper for garnish
4 cloves crushed garlic (about 2 tsp.)
 
Directions
In a food processor or blender puree chickpeas, tahini, lemon juice, yogurt and oil until smooth, adding water as needed, a little at a time, to make a creamy mixture.  Transfer the puree to a medium bowl.  Add garlic, cumin, cayenne, jalapeno and bell pepper and mix well.  Season with salt and pepper. Cover and chill 2 to 4 hours to allow the flavors to blend.  Garnish with cayenne pepper just before serving. 
 
This hummus variation contains sweet bell peppers and a touch of cayenne.