This traditional Mediterranean dip with its subtle taste of roasted red pepper is a delicious spread on sandwiches, snacked on with tortilla chips or crackers, or used as a dip.
- 1/2 fresh red bell pepper, seed/stem removed
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 3 T extra virgin olive oil
- 2 T tahini
- 1 T lemon juice
- 1/2 tsp salt
- 1/4-1/3 cup water
Place the bell pepper skin side up on a baking sheet covered with parchment paper. Roast at 400 degrees for 10-15 minutes, or until the pepper is soft and the skin is bubbling and slightly charred. Remove from oven and cover the pepper with a lid or foil (this will allow the steam to burst the skin, making pealing it easier). Meanwhile, place the rest of the ingredients in a food processor. Uncover and peel the skin off the pepper and then place the pepper into the food processor along with the other ingredients. Blend until smooth, adding more water as necessary. Serve warm or chilled with raw vegetables, pita bread, chips, or crackers.
Photo Credit: Jennifer
