Ingredients
2 cans (440g each) garbanzo beans, drained
125 ml water
60 g tahini (sesame-seed paste)
60 ml fresh lemon juice
30 ml olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1.5 tsp cumin
1 jar (200g) roasted red bell peppers, drained
125 ml chopped cilantro
6 oil-packed sun-dried tomatoes, drained
2.5 ml salt
ground black pepper to taste
Directions
Step 1
In a food processor, blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.