4 cups of cooked chickpeas or 2 cans (drained and rinsed) low-sodium chickpeas
Juice of one lemon
2 heaping tablespoons sesame tahini
4-6 cloves of minced garlic
3/4 tsp teaspoon raw sea salt
1 teaspoon of ground cumin
1/4 tsp cayenne pepper
1 small jalapeno pepper (option if like extra spicy)
2 roasted organic red peppers (roast yourself or buy organic in jar)
Approximately 1 tablespoon extra virgin olive oil

Blend in food processor or blender and serve with assorted organic vegetables or gluten-free crackers/breads.