INGREDIENTS
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1 (15 ounce) can chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
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2 roasted red peppers
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1/4 cup tahini
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1 clove garlic, peeled and grated
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1/4 cup lemon juice (~1 lemon)
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2 tablespoons olive oil
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salt, pepper and cayenne to taste
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