with grilled pita bread
Yield: 4 cups
Prep Time: 25 minutes
Wine Suggestion: Columbia Valley Pinot Gris, Horse Heaven Vineyard Sauvignon Blanc
2-3 medium cloves garlic, sliced
2 medium red bell peppers, roasted and peeled
3 cups cooked chick peas or 2-15 oz cans, rinsed and drained
6 Tbsp tahini
6 Tbsp fresh lemon juice
1 tsp salt
cayenne and cumin to taste
Place garlic and roasted peppers in the food processor or blender and process until smooth. Remove and strain. Put chickpeas, tahini, and lemon juice in the food processor, and puree to a thick paste. Add the strained red pepper, cayenne and cumin. Process until combined. Use the red pepper liquid to thin if necessary. Cover and chill
