prep time: 15 minutes

INGREDIENTS

2 cups chickpeas, cooked (19 oz can)
1/2  cup roasted red peppers

1/3 cup lemon juice

2 Tablespoons tahini

1 1/2 teaspoons cumin

1/2 teaspoons sea salt

1/8 teaspoons cayenne pepper
 

DIRECTIONS

• In a food processor combine chickpeas, roasted red peppers, lemon juice, tahini, garlic, cumin, salt and cayenne and blend until smooth.
• Add water if needed to reach a smooth consistency.
• Serve with vegetable sticks, crackers or in sandwiches.
• Stores well in the refrigerator for 1 week.
• Makes 2 1/2 cups