1 large red pepper (1 cup roasted)
3 cups garbanzo beans, drained well
1/4 cup lemon juice, fresh squeezed
1 Tbsp. olive oil
3/4 cup tahini, roasted, creamy variety
2 tsp. cumin, toasted
1 1/2 tsp. garlic, minced
3/4 tsp. sea salt
3/4 tsp. black pepper, fresh ground
1/4 tsp. cayenne pepper
• Preheat the oven to 400°F.
• Rinse the bell pepper, place on a well-oiled baking sheet, and bake until the skin is slightly black and bubbly. Remove from the oven and place in a covered bowl for 15 minutes. Gently peel off the skin and remove the seeds.
• Place the pepper in a food processor and process well. Add the garbanzo beans and process well. Add the lemon juice and olive oil and process well. Add the remaining ingredients and process until smooth.
Serving suggestion: Serve with toasted pita triangles or as part of a Middle Eastern platter, with tabouli, couscous salad, and baba ganoush.
Variations: Replace the red bell pepper with one of the following, and follow the above instructions.
Garlic Lovers: 1 1/2 cups roasted garlic; 1 1/2 tsp. fresh minced garlic
Sun-dried Tomato Basil: 1/2 cup sun-dried tomatoes, soaked and drained; 2 Tbsp. minced basil
Kalamata Rosemary: 1 Tbsp. + 1 tsp. fresh rosemary, minced; 3/4 cup kalamata olives, chopped
Makes 4 cups