Ingredients
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2 (15 ounce) cans garbanzo beans, drained & rinsed
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2 tablespoons extra virgin olive oil
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2 tablespoons tahini
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1 red bell pepper, roasted
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4 garlic cloves, minced
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3 canned jalapeno slices
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1 tablespoon jalapeno juice
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3/8 cup lemon juice
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1/8 cup water
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1 1/2 teaspoons cayenne pepper
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1/2 teaspoon ground cumin
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3/4 teaspoon dried oregano
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1 teaspoon crushed red pepper flakes
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1/2 teaspoon ground black pepper
Instructions
- Roast Red Pepper (I broil mine in the oven for about 20 minutes) and then seal in a large gallon sized zipper bag for an additional 15 minutes. Remove skin & seeds.
- Meanwhile, in a small bowl, mix together black pepper, cayenne pepper, cumin, oregano and red pepper flakes.
- Blend garbanzo beans, olive oil, tahini, jalapenos, garlic and all liquids in a food processor or high powered blender.
- Add remaining ingredients, including the roasted red pepper and bowl of dry seasonings.
- Blend until smooth and desired consistency.
- Cover and refrigerate overnight to allow the flavors to meld.
- Stir well before serving.
- Serve with sliced red bell peppers, cauliflower, cucumbers, crackers and/or pita chips! Enjoy!