I’ve made this recipe 3 times in a row, and last time I’ve doubled the quantities! So you have an idea how yum this is.
It’s preferable that you use the type of mixer you can see in image 2, because it makes the paste smoother than the blenders or other mixers.
Mix well all the following:
• 1 1/2 cups chickpeas boiled(or canned), drained, but keep the water!
• 4 red kapi peppers baked with 3 tbs extra virgin olive oil
• 6 tbs extra virgin olive oil(use as much as you like, you can also skip this)
• 3 garlic cloves
• 3 tbs sesame seeds
• juice from half a lemon
• add as much water(kept from the drained boiled chickpeas) as fluid you like it to be