1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley (optional)
Put all the ingredients except the parsley in your handy-dandy food processor, and process. Once it's nice and smooth, stick it in the fridge for at least an hour, then garnish with the parsley (if using) and serve.
A half tsp of cayenne makes for quite a spicy dip, so you might want to use a little less if you prefer milder flavors.
Wednesday, March 25, 2009
Posted by Laura at 4:33 PM