4 Tablespoons lemon juice
2 garlic cloves
1/2 medium red onion, chopped
1 medium red bell pepper, chopped
1 15-ounce can garbanzo beans, rinsed and drained
6 Tablespoons tahini paste
1/3 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 teaspoon sea salt
1/2 cucumber, peeled and diced
1/4 cup feta cheese (optional)
Over medium heat, sauté two tablespoons of lemon juice with the garlic and red onion until onions become translucent. Remove and allow to slightly cool. (I’m impatient and didn’t do this. It turned out fine.)
In a food processor, add the onion mixture, the rest of the lemon juice, the red bell pepper, the garbanzo beans, the tahini paste and the spices. Pulse until smooth.
Pour into a large bowl and stir in the cucumber and feta, if using.
If you wanted to make the dip less thick, you could get away with using less tahini paste.
For more details and photos, click here.