1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3 tablespoons lemon juice
1 1/2 tablespoons tahini
4 cloves garlic
1/2 teaspoon salt
3 tablespoons olive oil
2 medium red peppers
1. Cut the peppers in half and take out the seeds. Lay the pepper halves on a baking sheet and bake at 375 for about 10 minutes. Turn on the oven to broil, move the peppers to a lower grate and roast the peppers for about a minute. Please be on the lookout and don’t burn the peppers. Let the peppers cool.
2. Combine all the ingredients in the blender or food processor and blend until completely smooth.
3. Serve with pita or veggies.
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