In a food processor add beans, yogurt, olive oil, cumin, and garlic. Pulse until smooth.
Add the drained peppers, 1 teaspoon of salt, 1/4 teaspoon ground pepper, and a dash or two of cayenne pepper. Pulse again until peppers are at the desired consistency.
I like to serve this with asparagus spears, cucumbers, celery and carrots. Makes about 3 cups.
If making roasted red peppers at home, a drained 12-ounce jar equals about 1 extra-large roasted red pepper.For Chipotle-Lime Hummus, remove the red peppers and one garlic clove, then add 1/8 cup lime juice, one chopped chipotle pepper, and 3 tablespoons chopped cilantro!