Ingredients
Units
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- 1 tbsp tahini
- 2 tbsp lemon juice
- 2 14oz cans of chickpeas, drained with 1/4 cup liquid reserved
- 3/4 cup olive oil
- 1/2 cuo fresh parsley, chopped
- 2 cloves garlic, chopped
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup roasted red peppers
Instructions
- Place tahini and lemon juice in a food processor and process on highs until smooth.
- Add chickpeas, olive oil, parsley, garlic, salt and pepper, process on high until creamy.
- Add the roasted red peppers and process.
- Finish with the reserved liquid and refrigerate for 1/2 hour before serving.