(Makes 1 cup)

• 1 cup canned chickpeas/garbanzos
• 1 small jar roasted red peppers, drained
• juice of 1/2 small lemon
• 2 T. tahini
• 1 clove garlic, minced
• couple shakes ground red pepper
• salt, to taste

Notes:

-You can use roasted red peppers packed in oil or water, although I use the ones in water. Otherwise, the mixture might become too oil-laden with the tahini.

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