Red pepper salsa and hummus were both on my list to make, so I combined the effort. Made the salsa in the food processor using a jar of red peppers and half a jar of the whole pickled cherry peppers.
Then – without needing to clean the unit, I added some garbanzo beans that I had cooked the day before, along with some of the pepper salsa. I added a couple of scoops of tahini, and sprinkled in a little bit of Montreal Steak Seasoning and about a teaspoon of sesame oil, and that was it. I entirely forgot about the lemon juice, but didn’t even notice the difference.
It didn’t take long to make a huge dent in it with some handy dandy tortilla chips that were handily nearby.