2 c. chickpeas (garbanzo beans), cooked
2 T. lemon juice
1 T. olive oil
2 t. fresh parsley
2 cloves pressed garlic
1 t. ground cumin
4 oz. roasted red peppers (opt.)
Drain chickpeas if using canned. Blend in the blender or food processor. Mix the garlic, lemon juice, and tahini together and add to blender or food processor. Puree all ingredients; chill and serve. Serve with raw veggies or corn chips or use as a spread on a sandwich.
*If you do not have tahini on hand, use cashew butter or sunflower butter instead or puree sesame seeds in a food processor with a little water to make a paste.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!