2 large cloves of garlic
1 -15 oz can of garbanzo beans
1/2 cup tahini (sesame seed paste)
1/2 cup of lemon juice
1/2 cup chopped, drained roasted red peppers.
With food processor running, drop garlic through feed tuve and mince. Scrape sides down. Add chickpeas, tahini and lemon juice: process until mixture is smooth. Add roasted peoppers. Season with salt and pepper.
Can be made 1 day ahead. Cover and chill, bring to room temperature before serving.
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