Vegan I Gluten Free
Serves: 2 cups
Time: 10 minutes
1 (15 ounce) can chickpeas, drained & rinsed
2 roasted red peppers
1/4 cup tahini
2 tbsp. lemon juice
2 tbsp. olive oil
1 clove garlic, chopped
1/2 tsp. cumin
salt to taste
2-3 tbsp. water (slowly added)
Place all ingredients in a food processor and mix on medium until creamy, about 1 minute. Stop and scrape down the sides if needed. Add more water or olive oil slowly to adjust consistency.
Store in the fridge for 5-7 days.
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