1 15-oz can chickpeas, drained, rinsed
2 cloves garlic
1/2 cup roasted red pepper (from a jar is fine), chopped
2 tablespoons olive oil
2 tablespoons tahini
Juice of half of a lemon
1/2 teaspoon salt, or to taste
Black pepper, to taste
1/4 teaspoon cumin
- Add all ingredients to the bowl of a food processor.
- Pulse for a few seconds. Scrape the sides down with a rubber spatula and continue blending until smooth.
- If the mixture seems thick, add water one teaspoon at a time until desired consistency. Taste and add more salt if needed. Spoon into a bowl and drizzle with extra olive oil. Serve with tortilla chips and fresh veggies.