An easy twist on a classic.
Fantastic in wraps. Spread on crackers. As a dip with chopped carrot, cucumber and celery sticks.
- 1 carton organic chickpeas (1tbsp reserved)
- 2 garlic cloves, crushed
- 2-3tbsp tahini
- 2-3tbsp lemon juice
- 2 roasted red peppers (I use jarred)
- Glug of olive oil
- Dash of water
- Pop everything in a food processor and blitz.
- Add more liquid if you want it thinner.