 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips. Ingredients:
1 red bell pepper |
2 1/2 tablespoons fresh lemon juice |
1 tablespoon tahini (sesame seed paste) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 garlic clove, quartered |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
3. Place bell pepper and remaining ingredients in a food processor; process until smooth.
|
|