Ingredients
- 1 red pepper
- 1 tbsp capers
- 1 tsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 large 19 ounce can of chickpeas, drained and liquid reserved
- 4 cloves fresh garlic, peel off skins
- 2 tbsp extra virgin olive oil
- 1 heap tbsp tahini
- 1/4 tsp paprika
- 1/2 lemon juice
- 1/4 tsp pepper
- salt to taste
Method
- Sauté red pepper in 1 Tablespoon olive oil until skins begin to brown. Add vinegar and capers, sauté for 1 more minute. Turn off heat, let cool.
- In a food processor chop garlic.
- Add all other ingredients (including red pepper mixture) except the reserved chickpea liquid
- Process until smooth.
- Slowly add reserved chickpea liquid, if needed, to achieve desired smoothness and consistency. Salt and pepper, to taste.