- Chickpeas
- Garlic
- Lemon juice
- Tahini
- Roasted red peppers
- Olive oil
I always use dry beans, soak them overnight and then cook the next day, but you can always use canned or jarred (a 15-oz. can works here). Add the cooked beans to a large mixing bowl, along with 2 cloves garlic, juice from 1 lemon, 1/3 cup tahini, a drizzle of olive oil and two chopped roasted red peppers (again, from a jar is fine). Either mash with a potato masher or whip up with a snazzy hand blender---one of my favorite kitchen tools---and voilà! Delish!
