• 1 can garbanzo beans/chickpeas (15.5 oz)
  • 2 large cloves garlic (or to taste)
  • juice of 1 lemon
  • 4 tsp tahini
  • 4 tbsp olive oil
  • 1 whole roasted red pepper (could probably use another if you wanted)
  • freshly cracked sea salt to taste (i used a good 2 tbsp)


place garbanzos and garlic in food processor and puree most of the way. add remaining ingredients, reserving 2 tbsp olive oil and red pepper. puree until creamy. add red pepper and blend well. taste it at this point – i ended up adding more olive oil and had to do several runs with the salt. but, if you used two red peppers, you may not need more of either. 

serve with a tablespoon or so of olive oil on top. (helps when you are going to be leaving it out for a couple hours, but not necessary if you are serving and eating right away.) ok, i used way too much! try adding a little water or juice from the garbanzos to thin. 

adapted from canary girl’s blog

see my entire post and recipe grouping here. (hummus, tabbouleh, tzatziki, steak pitas and pita chips.)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: