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1 can (19 oz / 540 ml) chickpeas, drained and rinsed
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1/4 cup light sour cream or Greek yogurt
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2 tbsp tahini
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2 tbsp freshly squezed lemon juice
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2 tsp minced garlic
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1/2 tsp toasted sesame oil
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1/2 tsp salt
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1/2 tsp honey or sugar
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1/4 tsp ground cumin
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1/4 tsp ground coriander
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3 roasted red peppers (optional)
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