INGREDIENTS
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2 (15-ounce) cans chickpeas, rinsed and drained
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3 garlic cloves
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1/2 cup jarred roasted red bell peppers, drained
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1/2 cup tahini
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1/4 cup water
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2 tablespoons olive oil
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1 1/2 teaspoons salt
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1/2 teaspoon ground cumin
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1/4 teaspoon ground red pepper
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1/3 to 1/2 cup fresh lime juice
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Garnish: fresh flat-leaf parsley sprigs