1 can chickpeas, drained, save the juice
⅓ cup tahini
⅓ cup lemon juice
2 cloves garlic
1 pinch salt
1 pinch red pepper
1 pinch black pepper
½ cup red peppers from a jar, drained
1 pinch basil
Combine ingredients in blender and blend until smooth.
If consistency is too thick to blend, add hot water as needed.
Variation: Substitute chickpeas with black beans for a zesty black bean dip.
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