INGREDIENTS
2 cans
chickpeas (water reserved)
1
jalapeno chopped (or more)
1/4 cup
tahini
3 tbsp
minced garlic
juice of 1 lemon
1/2 cup
chopped roasted red pepper
2 tbsp
olive oil
1 tsp
papirka
2 tsp
cumin
1 tsp
granulated onion
1
reserved chickpea water
Kosher salt and white pepper