1 (15 oz.) can chickpeas
3-4 tablespoons fresh lemon juice
3 tablespoons tahini
1 clove garlic, minced
2 tablespoons olive oil
3/4 teaspoon ground cumin
1/2-1 teaspoon salt
1-3 tablespoons water, or as needed
Turn broiler on. Place quartered bell pepper on a baking tray, over a sheet of aluminum foil. Broil until peppers are charred. 5-10 minutes. Remove peppers from oven and once slightly cooled, using tongs, place in a re-sealable plastic bag. This will continue to steam the peppers and make it easier to take the outer flesh off. After a few minutes, remove charred outer parts of bell peppers. Put lemon juice and tahini in food processor and pulse for 30-40 seconds. Scrape down the sides and pulse for another 30-40 seconds. Add in the garlic, olive oil, cumin and salt and pulse for another minute. Scraping down sides of the bowl in the middle. Take can of chickpeas and rinse and drain them. Then add half to the processor and pulse for 2 minutes, adding the rest of the chickpeas in the middle. Drop in your roasted red peppers and pulse until smooth. If it is still too thick, add a tablespoon of water until your desired consistency is reached.