Makes 1 1/2 cups

 

Ingredients

 

• 2 red peppers

• 1 large can chickpeas

• 1 Tbsp. olive oil

• 3 cloves garlic

• 4 Tbsp. Tahini

• juice from half a lemon

• 1 tsp. chipotle vegenaise (optional)

• 2 sundried tomatoes (optional)

• 1/2 tsp. cumin

• 1/4 tsp. celtic sea salt​

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What to do:

 

1. Preheat oven to 350 degrees. Cut red peppers in half and clean out seeds. Roast peppers on a cookie tray for 20 minutes.

 

2. Bring chickpeas to a boil and then let cook on low heat for 20 minutes. Strain and add to food processor

 

 

3. Blend all ingredients until smooth. You will need to stop and stir. Enjoy!