2 (14 ounce) cans garbanzo beans, drained and liquid reserved
1/2 cup reserved garbanzo bean liquid
1 cup jarred roasted red peppers
4 tablespoons lemon/lime juice (I use 2 tablespoons each)
1/2 cup tahini
4 tablespoons minced garlic
2 teaspoons onion powder
1/2 teaspoon cumin
salt, to taste
1. Shell garbanzo beans. This is very easy if you hold the bean between your middle and index fingers against your thumb with the pointed end outward and the "butt" towards your palm. They like to run away when popped, so be careful and have a sink nearby.
2. Dump it all in a blender and blend until smooth. Refrigerate for storage.
If your tahini is all separated and oily, just put it into the bender! Dump it back into its original container and measure back out what you need. There is no need to clean said blender because you are putting tahini in it anyway.
Source of recipe: This is a recipe modified by my mother and I from this recipe at this link: http://peasandthankyou.com/2011/04/07/cooking-in-the-living-room/