Categories: Appetizers
Ingredients
- 2 (15 oz.) cans chickpeas, rinsed and drained
- 2 tbsp. tahini
- 2 tbsp. water
- 2 tbsp. apple cider vinegar
- 2 garlic cloves, chopped
- 3/4 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 6 tbsp. olive oil
- 1/2 cup diced roasted red pepper
- Assorted veggies
Directions
-
In the work bowl of a food processor, pulse together chickpeas, tahini, 2 tbsp. water, vinegar, garlic, salt, cumin and paprika until coarsely chopped. With processor running, add oil in a slow, steady stream until mixture is smooth, stopping to scrape bowl. Transfer to a serving bowl, and fold in red peppers. Cover and refrigerate for up to 5 days. Serve with veggies.