INGREDIENTS
2 15 ounce cans
chickpeas (garbanzo beans)
1
bottle roasted red bell peppers, drained
3
garlic cloves
3 tbsp
tahini (sesame seed paste)
1 tbsp
olive oil
6 tbsp
fresh lemon juice
1 tsp
curry powder
1/2 tsp
ground cumin
1/2 tsp
ground coriander
1 1/4 tsp
salt
1/2 tsp
freshly ground pepper