I use Southampton Olive Oil Company's Picual Extra Virgin Olive Oil in this recipe.
For 15 Serving(s)
Drain both tins of chickpeas. Place the contents of one tin in food processor, and blend until pasty. Remove mixture from processor and place in a bowl.
Process second tin of chick peas. Peel garlic and slice in half. Add garlic, olive oil, roasted red peppers and lemon juice. Blend. Add the remaining chick pea mixture and blend well.
Mix together cumin and chili powder. Sprinkle on top of chick pea mixture and blend into the mixture.
Add 1/2 teaspoon salt, blend, and taste. Repeat if necessary.
Serve!
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