INGREDIENTS
2
x 15 oz. cans of chickpeas, rinsed & drained
2 tbsp
tahini
2
lemons
1
garlic clove
1 1/2 tsp
salt
1/4 cup
water
1/3 cup
olive oil
1
small roasted red pepper (about ¼ c. chopped)
1
small jalapeno, ribs & seeds removed
1 cup
cilantro leaves
cilantro sprigs
chickpeas