1 Cup Chopped Roasted Red Pepper (I used jarred, homemade would be fantastic too)
2 Cloves of Garlic
¼ Cup Tahini
2 Tablespoons Olive Oil
Juice of ½ Lemon
½ Teaspoon Sea Salt
Dash of Black Pepper
Instructions
In a small saucepan, heat chickpeas (along with juice from the can) and garlic cloves until they come to a simmer. Remove from heat and let cool for a few minutes.
Place chickpeas and garlic in a food processor along with tahini, roasted red pepper, salt, pepper and lemon juice. Process until combined.
While the ingredients are mixing, slowly stream in olive oil until smooth.
Garnish with fresh parsley to serve. Store in a covered container in the fridge.