Ingredients
4 cups canned chickpeas, rinsed and drained
1/2 cup fresh lemon juice, plus more as needed
1/2 cup tahini
1/4 cup roasted red peppers, chopped
4 Tbs. extra-virgin olive oil
4 cloves garlic, chopped
3/4 tsp. kosher salt
1/4 tsp. cayenne pepper
2 tsp. chopped flat-leaf parsley
large pinch of paprika
2 Tbs. toasted pine nuts
Preparation
In a food processor, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs of the olive oil, the roasted red peppers, the garlic, salt and cayenne pepper. Process until a soft, creamy paste forms, adding water to loosen texture, if necessary. Taste and add more lemon juice and salt, if needed.
Transfer to a serving bowl and spread with back of spoon to form a shallow well. Drizzle with reamining 1 Tbs. olive oil. Srinkle with the parsley, paprika and pine nuts
