Ingredients

4 cloves garlic, unpeeled
1/3 cup fresh parsley leaves, packed
15 ounces canned chickpeas (garbanzos), rinsed and drained
1 cup jarred roasted red peppers, rinsed and drained
6 pitted oil-cured black olives
2 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp mild cayenne pepper sauce, such as Frank's Red Hot or Texas Pete
Pre-cut vegetable sticks and whole-wheat pita wedges, for dipping