- 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
- 3 cloves garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons paprika
- 2 tablespoons barbecue sauce (I used Sweet Baby Rays chipotle)
- 3 tablespoons Franks Red Hot Sauce (Add more to increase the heat)
- Salt (as needed)
Directions:
- Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and salt in a food processor.
- Puree until smooth and creamy.
- Refrigerate until you are ready to serve
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Surprise! I had your blog for SRC this month! Thanks for the great recipe! 🙂
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