3 1/2 C Chickpeas
2 Roasted Red Peppers
2 tsp Oregano
1 tsp Black Pepper
3 Garlic Cloves (fresh)
5 Lemon Citrus Cubes
4 TBSP Tahini
3 TBSP Dehydrated Yeast (fortified with B12)
1 C Water
 
Soak, rinse and boil the chickpeas (according to your appliance directions) until soft; drain
Slice/Deseed Red Peppers and place in a baking dish with enough water to cover the bottom
Roast Red Peppers with Oregano and Black Pepper at 250°C for 30 minutes (until tops are blackened)
Place all ingredients (except Chickpeas) in a food processor fitted with an S-blade
Blend until smooth
Add mixture to drained Chickpeas and blend to desried consistency with a hand blender
Add water as needed/desired (1 TBSP at a time)
Store in an air-tight container in the refrigerator for up to 10 days