2 15oz cans chickpeas, drained and rinsed
1 large jar roasted red peppers, drained
3 Tbsp tahini
2 Tbsp lemon juice
3 cloves garlic
Salt and pepper to taste
Combine all ingredients in the workbowl of a food processor. Puree, and slowly pour in olive oil until a thick paste is formed (this may take around 1/2 cup olive oil).
Serve topped with pine nuts and drizzled with extra olive oil.