You can easily double this recipe. Stir the tahini thoroughly before measuring it.
2 (15-ounce) cans chickpeas, rinsed and drained
3 garlic cloves
1/2 cup jarred roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/3 to 1/2 cup fresh lime juice
Garnish: fresh flat-leaf parsley sprigs
How to Make It
Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish, if desired.