- 2 cups Tribelli peppers (roasted and deseeded)
- 1 cup chickpeas (cooked)
- 2 garlic cloves
- 2 tablespoons olive oil (plus more to smooth it out, if needed)
- 2 Tablespoons lemon juice
- 1/4 cup tahini
- salt (to taste)
- 1.5 teaspoons smoked cayenne or curry powder
- 1 teaspoon cumin
- Puree all ingredients until smooth.
- Top with olive oil, spices and chopped fresh Tribelli peppers.
- Serve with crackers and fresh vegetables.