(Adapted from: Cheryl Kollin & Vegetarian Epicure Book 2)
Makes about 3 cups
3 oz. Farm to Freezer Roasted Peppers + 1 tbs. for garnish
2 garlic clove
3/8 cup lemon juice
1 tbs. olive oil
1 tbs. fresh parsley, minced
1 tsp. salt
1/3 cup water
½ cup tahini
2 (14 oz.) cans garbanzo beans, rinsed
8 garbanzo beans
- In a food processor, mince garlic. Add tahini, lemon juice, salt, and roasted peppers and process until smooth and the consistency of mayonnaise.
- Add rinsed garbanzo beans and continue processing until smooth. Transfer to a bowl and chill.
To serve: Spread 1” deep on a rimmed serving platter, drizzle with olive oil, sprinkle parsley and diced roasted peppers. Garnish with remaining whole garbanzo beans. Serve with toasted pita triangles.