Ingredients
2 cups dried chickpeas (soaked over night, then cooked until soft, drained)
2/3 cups extra virgin olive oil
1/2 cup fresh lemon juice
1 teaspoon ground cumin
1 1/4 teaspoon cayenne pepper
2-4 Medium cloves garlic (crushed)
1/2 cup jarred roasted red peppers (packed in water)
Preparation
