• 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.