- 1 ½ cups cooked or canned chickpeas (1 15 oz can), drained and rinsed
- 1/3 cup jarred roasted red peppers, drained
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch cayenne (optional)
- 1/3 cup water, as needed (use some of the juice from jar of peppers for added flavor)
By Brenda Davis; The Kick Diabetes Cookbook
Put all of the ingredients except water in a food processor and process until smooth, stopping occasionally to scrape down the bowl. Add water as needed for desired consistency.
Store in the refrigerator for up to 5 days. Freezes well.