About this recipe:This is a fantastic and tasty snack for anyone. My toddler loves to dip things in it or to have it as a snack on a tortilla or cracker. It's great as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.
1 (400g) tin chickpeas, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
1/2 large lemon, juiced and zested
2 cloves garlic, minced
3/4 teaspoon salt
70g jarred roasted red peppers
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Method Prep:15min › Ready in:15min
Place the chickpeas, tahini, lemon juice and zest, garlic, salt and red peppers in the bowl of a food processor. Add 2 tablespoons of the reserved juice from the chickpeas. Pulse until the mixture is smooth, scraping the sides and blade to mix completely. Cover and refrigerate until ready to use.