Roasted poblano peppers (or any other roasted pepper, I had a mixed bag of half dozen peppers roasted at the farmers market over the weekend. The mixture was amazing!)
2 or 3 cans chick peas, drained
3 garlic cloves
2 T tahini
Zest and juice of one lemon
Salt
1 t cumin
Olive oil
Liquid from canned chick peas
Roast peppers and remove skins. Remove seeds and roughly shop peppers.
Mix all ingredients except chick pea juice in food processor and mix up. Add chick pea juice until desired consistency.
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