- 2 garlic cloves, peeled
- 2 (15-oz) cans chickpeas, drained
- 3 to 4 roasted red peppers from a jar, drained
- 3 Tbsp tahini
- 3⁄4 tsp cumin
- 1⁄2 tsp salt
- 2 to 3 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 Tbsp water
Drop garlic into the bowl of a food processor with metal blade running.
Add chickpeas, red peppers, tahini, and cumin, and puree 30 seconds.
Scrape down the side of the bowl.
Add the lemon juice, olive oil, and a Tbsp of water.
Puree 1 minute.
Mixture should be creamy.
Add a little water if necessary and puree again.
Taste and add salt or lemon juice to balance.
Serve with pita chips or vegetables. Makes 4 cups.
Recipe by Sarah Fritschner