In a food processor or blender, add tahini, lemon juice, garlic, olive oil and pulse until smooth.
Add chickpeas, cumin powder, paprika, cayenne pepper, salt and mix until combined.
Add roasted red peppers and continue to mix for 1-2 minutes until smooth and creamy. If the mixture still has lumps and is too thick, add 1 tbsp water at a time and keep mixing until you reach the desired consistency.
Garnish with some paprika, red chili flakes (optional), fresh parsley. Drizzle with olive oil and enjoy!
NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
