Enjoy with toasted pita wedges or as a spread on crostini.
Ingredients:
1/2 19 ounce can chickpeas
1 roasted red pepper
1 roasted jalapeno pepper (optional)
1/2 lemon (zest and juice)
1 tablespoon tahini
1 tablespoon olive oil
1 clove of garlic
salt and pepper to taste
Directions:
1. Puree everything in a food processor until smooth. Add some water (or more olive oil) to bring it to the consistency that you like.
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