2 cans (each 15 oz.) chickpeas, drained and rinsed
2 garlic cloves, minced
1 red bell pepper, roasted, peeled, seeded and roughly chopped
2 Tbs. fresh lemon juice
1/4 cup tahini
1 tsp. smoked sweet paprika
1/4 tsp. toasted ground cumin seed
1/4 cup olive oil
Kosher salt, to taste
Pita bread or pita chips and crudités for serving


In a food processor, combine the chickpeas, garlic, bell pepper, lemon juice, tahini, paprika and cumin and pulse until the mixture just comes together. With the processor running, slowly pour in the olive oil until incorporated. Season with salt. Serve with pita bread or pita chips and crudités for dipping. Makes about 3 cups.