Servings | 8 |
---|---|
Preparation Time | 15 Minutes |
Cook Time | 5 Minutes |
Total Time | 20 Minutes |
Difficulty | Intermediate |
Main Ingredient | Garbanzo Beans; Bell Peppers |
Category | Beans & Legumes; Vegetables |
Meal | Lunch; Dinner; Snack |
Type | Appetizer; Side Dish; Main Dish |
Subtype | Dip/Spread; Condiment |
Cuisine | Middle Eastern |
Cook Method | Broiling |
Diet |
1 small or medium fresh red bell pepper
16 ounces garbanzo beans, cooked
2 tablespoons tahini
1 clove garlic, smashed
1 teaspoon ground cumin
Juice from 1 fresh medium-sized lemon
1 pinch cayenne pepper (optional)
Water as needed (approximately 1/8 cup)
Cut the red pepper into quarters, remove the seeds and membranes. Line a baking sheet with foil and set peppers skin side up.
Broil the peppers in the oven under pre-heated broiler. Broil for approximately 2-5 minutes or until the skin blisters. Immediately remove the peppers from the broiler. When the peppers have cooled for a few minutes, peel off the skin.
Add the roasted peppers, garbanzo beans, tahini, garlic, ground cumin, lemon juice, and cayenne to a food processer. Mix on the high setting for 1-2 minutes, until the mixture is smooth and creamy. Add water to reach the desired consistency.
Calories: 73 cal
Total fat: 3g
Cholesterol: 0mg
Sodium: 116mg
Carbohydrate: 11g
Fiber: 2g
Protein: 3g