Recipe submitted by: Amy Pickett
Recipe courtesy of: http://glutenfreegoddess.blogspot.com
What's in it
1 16-oz. (or 14-15-ounce) can chilled chickpeas or garbanzo beans, drained
Juice of one fresh lemon
2 tablespoons sesame tahini, sunflower seed or nut butter
4 cloves fresh garlic, peeled
1/3 cup roasted red peppers (if using jarred, drain the peppers)
3 tablespoons tasty extra virgin olive oil
2 tablespoons fresh parsley or basil, roughly chopped
Pinch of sea salt, to taste
How to cook it
- Combine all of the ingredients in a food processor until creamy smooth.
- Taste test and adjust the olive oil and seasoning to your liking. Cover and chill until serving.
- Fab with fresh organic veggies, rice crackers, or organic blue corn chips. Or serve with my gluten-free easy Brown Rice Tortilla Chips, Buttermilk Flat Bread, or Savory Grain-free Crackers.
More recipes with "Chick Peas, Red Pepper":