- 1 can chickpea drained and rinsed (540 ml)
- 1 cup red roasted pepper canned or in a jar
- 1 lemon
- 2 garlic glove
- ½ cup of tahini (sesame butter)
- 2 tsp chiplote
- 2 tbsp fresh parsley
- ¼ cup water
- Salt, pepper and cumin
- Rinse the chickpea and the red roasted pepper.
- Whit the zest n’ press, press the lemon.
- Put all the ingredients in the quick-chef whit the blades.
- Chop until a smooth texture. For a smoother texture, add 1 tbsp of water.