Directions

1. There is a trick to the tahini, when you open the can, you will notice a thick layer of clear oil on the top and the longer the tahini has been sitting, the more oil that will have separated out. We are going to pour off all the liquid oil we can, you can save it for cooking with later. I usually can pour off about 100g of oil. If you want to make lower fat hummus, just buy the tahini a few months in advance and let it sit on your shelf to separate more.
2. Start by cleaning and quartering the red bell peppers then chop them up in the food processor. Careful not to chop them too finely and turn them into pepper juice, its easy to do.
3. Now take two cans of the garbonzo beans, drain and rinse them, add about 1/4 of the tahini and about 1/4 of the lemon juice and puree them in the food processor, this takes several minutes. If you don't have a food processor, this is the arm workout. It takes a lot of muscle to mash the garbonzo beans up smoothly by hand but I have done it before. Repeat this for the remaining cans of beans.
4. Now chop the purple onion finely and add in all the spices: thyme, pepper, salt, and horseradish
5. Final step is to blend all the ingredients with a spoon. Let the finished hummus stand in the refrigerator for a day before eating to let the flavors blend.