INGREDIENTS
2
whole red bell peppers ((or about 3/4 cup jarred roasted red peppers))
15 oz
can chickpeas
1
large lemon
1/4 cup
tahini
1/2 tbsp
minced garlic
1 tbsp
olive oil
1/4 cup
reserved chickpea liquid ((or water))
1 tsp
salt
1/2 tsp
cumin
1/4 tsp
chili powder