INGREDIENTS

• 1 can low sodium chickpeas
• 1/4 cup tahini
• 2 Tablespoons olive oil
• 1 12 oz jar of Roasted peppers
• 6 oz artichoke hearts, drained

For serving:

• Celery, washed and cut
• Cucumber, peeled and cut up
• Carrot, peeled and cut up, or use baby carrots
• Grape or cherry tomatoes, washed

PREPARATION

• Open one can of chickpeas and rinse in beans in a colander.
• Place beans in the blender.
• Add tahini to the blender
• Open red peppers and pour juice into a bowl (if you want to have some peppers to chop for the top, set aside 1/2 of a pepper).
• Add red peppers to the blender.
• Add two tablespoons of olive oil.
• Add 1/2 cup of juice from red pepper jar.
• Blend until smooth. If too thick, add a tablespoon of red pepper juice at a time.
• Serve with celery, tomatoes, carrot or cucumber slices.