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Ingredients
  • 2 whole red bell peppers (substitute about ¾ cup chopped jarred roasted red peppers)
  • 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
  • ¼ cup (60 ml) fresh lemon juice, about 1 large lemon
  • ¼ cup (60 ml) tahini, see our homemade tahini recipe
  • 1 small garlic clove, minced
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • ½ teaspoon ground cumin
  • Pinch cayenne pepper (optional)
  • Salt to taste
Steps
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