Roasted Red Pepper Hummus

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Two 15-ounce cans chickpeas, drained and rinsed

1/2 cup roasted red peppers (jarred in water or oil both work) 

3 tablespoons tahini 

1 clove garlic, chopped 

3 to 4 tablespoons lemon juice 

Kosher salt 

1/4 cup olive oil 

Pita chips, celery and carrot sticks and halved radishes, for serving 

Pita chips, celery and carrot sticks and halved radishes, for serving