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Ingredients
- 1 15-oz. can chickpeas (reserve the bean liquid)
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 2 cloves garlic, peeled
- 2 tbsp. extra virgin olive oil
- 1/2 tsp. ground cumin
- Pinch cayenne pepper (optional)
- 2 tbsp. water or juice from beans
- 1/4 tsp. salt
- 1/2 cup roasted red peppers, drained
Instructions
1. In a food processor, combine all ingredients except peppers. Pulse until the mixture is combined. Scrape down the sides and process until very smooth and creamy. Add more of the reserved bean liquid if necessary
to achieve desired consistency.
2. Add roasted peppers and pulse to desired consistency – either completely smooth or slightly chunky.