- 1 1/2 cups chicken broth, divided
- 1 (15.5 ounce) can garbanzo beans
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 red bell pepper, diced
In a blender or food processor, blend 1/2 the chicken broth, garbanzo beans, tahini, mustard, garlic, and red bell pepper until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the remaining chicken broth, and cook until heated through.