14.5 oz can of chickpeas
3.5 tbsp olive oil
0.5 tsp cumin
2 cloves garlic
0.25 cup tahini
2 red bell peppers
Roast and peel red peppers. Drain, rinse chickpeas and add to a Pyrex dish. Toss with 2 tbsp olive oil, cumin, and a sprinkling of paprika and cayenne.
Mince garlic and mix with 1.5 tbsp of olive oil.
To a food processor add the tahini and slowly sprinkle in the juice of the lemon, while blending. Whip until smooth.
Add in chickpeas and garlic oil. Add in roasted red peppers and season with salt. Blend. Serve with pita chips.