Made this on the weekend as part of the menu for my daughter's birthday dinner. We had it with veggies and blue corn tortilla chips instead of the usual high fat dip. Yummy!
3 cups (or 2 15-ounce cans) cooked chickpeas
1/4 cup tahini paste
2 Tbsp VE Hummus Dip Mix
1/2 tsp. VE Harissa
1/4 tsp. VE Mild Smoked Spanish Paprika
10 ounce jar of roasted red peppers
1 tsp balsamic vinegar
Juice of 1/2 lemon
Put everything into the food processor, process for a bit, and slowly add cooking liquid from the chickpeas (or water from the can or just water from the tap) until you have the consistency that you would like. You want to be able to dip your chips or veggies into it.
Taste it...it will most likely need some salt. Add to taste. Tasting is the best part of cooking!
Makes a great high protein healthy alternative to veggies and dip for your afternoon snack.
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