• 2 15 1/2-ounce cans of garbanzo beans, drained, liquid reserved
• 1/2 cup tahini
• 6 Tbs. lemon juice
• 3 Tbs. olive oil
• 1 Tb. chopped garlic
• 1 1/2 tsps. grated lemon zest
• 1 1/4 tsp. salt
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. cumin
• 1 1/2 cups diced bell peppers in your choice of "team" color

In the bowl of a food processor, add the garbanzo beans, 6 Tbs. of the reserved bean liquid, the tahini, lemon juice, olive oil, garlic, lemon zest, salt, Tabasco and cumin. Process until the hummus reaches the desired smoothness.

Empty the hummus into a sealable container. Fold in the peppers. Store in the refrigerator overnight. On game day, keep in a cooler until ready to use.

Per serving (1/4 cup): 92 calories, 8g carbohydrates, 3g protein, 6g fat (1g saturated), 2g fiber, 0mg cholesterol, 246mg sodium

Proudly show your school colors in this grab-and-go appetizer from The Southern Tailgating Cookbook