• 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.