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In an electric blender or food processor, puree the chickpeas,
red peppers, lemon juice, tahini, garlic, cumin, cayenne, and
salt. Process, using long pulses, until the mixture is fairly
smooth, and slightly fluffy. Make sure to scrape the mixture off
the sides of the food processor or blender in between pulses.
Transfer to a serving bowl and refrigerate for at least 1 hour.
(The hummus can be made up to 3 days ahead and refrigerated.
Return to room temperature before serving.)
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