• 15 oz can organic drained chick peas
• 1 small boiled potato, peeled
• 2 tbsp EVOO
• 1 tsp toasted sesame oil
• 3 tbsp tahini
• Juice of 1.5 lemons
• 2 cloves garlic
• Salt, pepper, cayenne, paprika
• Hot chopped pepper spread, to taste
• ½ huge onion, minced
• 1 large red bell pepper, minced
• Water to thin

Sautee the onion and pepper with a little salt over very high heat. Puree the chickpeas, potato lemon juice, oils, water, garlic, and spices. Add a little of the sautéed mixture and continue to puree adding water if needed. Pulse in hot chopped pepper spread. Spread in large container, drizzle with olive oil, sprinkle with paprika. Make a well in center and fill with caramelized onion and bell pepper.