Directions
- Drain the chickpeas (reserving the liquid), add to the bowl of a food processor.
- Add peppers, lemon juice, tahini, garlic, cumin, ½ tsp. Olio Himalayan Sea Salt and Olio Chipotle Olive Oil.
- Pulse the mixture. If too thick, use the reserved chickpea liquid to loosen to desired texture. Mix.
- Correct seasoning.
- Serve chilled or at room temperature with vegetables or pita chips.
Recipe by Beth Scanlon, CC, Food Fare Carterers