Categories: Appetizers

Ingredients

• 2 (15 oz.) cans chickpeas, rinsed and drained
• 2 tbsp. tahini
• 2 tbsp. water
• 2 tbsp. apple cider vinegar
• 2 garlic cloves, chopped
• 3/4 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 6 tbsp. olive oil
• 1/2 cup diced roasted red pepper
• Assorted veggies

Directions

1. In the work bowl of a food processor, pulse together chickpeas, tahini, 2 tbsp. water, vinegar, garlic, salt, cumin and paprika until coarsely chopped. With processor running, add oil in a slow, steady stream until mixture is smooth, stopping to scrape bowl. Transfer to a serving bowl, and fold in red peppers. Cover and refrigerate for up to 5 days. Serve with veggies.

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