Yummy easy Hummus

2, 15 oz cans garbanzo beans
1/4 C olive oil
1 Large Red Bell Pepper
4 large cloves of garlic
1 tsp garlic salt
a dash of sesame oil ( Do not skip! you can find it at any grocery store down the Asian food isle it lasts a long time so it's totally worth the investment, this is in place of tahini,  which is just sesame seed paste)
 And salt to taste

1. First you roast the red bell pepper and half of the garlic drizzled with a little olive oil and a sprinkle of salt, in a baking dish in a 400 degree oven for about 20 min or till you smell it. Roasted garlic = more flavor less dragon breath.
2. Drain the beans one can fully and one can most of the way. The extra little bit of moisture will help you cut back on olive oil. In your food processor/blender/immersion blender, blend garbanzo beans, sesame oil, olive oil ( start with 1/4 cup and add more if it is not wet enough to blend after you add the roasted ingredients),  fresh garlic, and seasonings I would start with a palm full of salt and then adjust to taste. Get that going a little before you add your roasted ingredients so that you don't just pulverize the bell pepper and end up with red goop. 
3.  Then blend for like 3 minutes or till smooth. Refrigerate over night  so that the flavors marinate together then serve with pita chips or what ever you prefer. Yields a ton so feel free to half the recipe. Stays good in the fridge for like 2 weeks seriously and it's way cheaper and yummier homemade!