Ingredients
1 16oz can of chickpeas (garbanzo beans), drained.
1/4 cup liquid from can of garbanzos.
Juice from 1/2 lemon (2-3 tablespoons).
Juice from 1/2 lime (2-3 tablespoons).
1 1/2 tablespoons of tahini.
2 medium-sized cloves of garlic, crushed (mince first, then use a pestle and mortar to crush) Note: a clove is an individual piece of the larger garlic bulb.
1/2 teaspoon salt.
1 teaspoon pepper.
1 teaspoon curry powder.
2/3 teaspoon cinnamon.
2 tablespoons extra virgin olive oil.
3/4 cup roasted red peppers (2 halves or 1 whole roasted red pepper) from a jar of roasted red peppers in oil.
Preparation
Drain garbanzos and set aside proper amount of liquid from can. Combine all ingredients in a blender or food processor, adding the liquid last. Blend for 3-5 minutes on a medium or high speed until contents are creamy and smooth. You may have to stop a few times and use a spoon to mix ingredients and scrape the sides, then continue blending.
