INGREDIENTS
1 can
chickpeas, strained and rinsed
3/4 cup
sliced red bell pepper (about 1 medium pepper)
2
garlic cloves, minced
2 tbsp
tahini
Juice of one lemon
2 tbsp
extra virgin olive oil
1/2 tsp
ground cumin
1/2 tsp
paprika
1/2 tsp
red pepper flakes
1/2 tsp
salt
2 tbsp
fresh cilantro leaves
1/2 tbsp
avocado oil (for cooking the red pepper slices)