Ingredients

The following ingredients have 6 Servings
  • 1 large red pepper (halved and seeded)
  • 4 whole garlic cloves (peeled)
  • 3 tablespoons olive oil (divided)
  • 15 oz. canned garbanzo beans (rinsed and strained)
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice (~1/2 lemon)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt**

Instruction

  • First, preheat oven to 450ºF and spray the baking sheet with non-stick baking spray.
  • Then, place the garlic cloves and the red pepper (skin side up) onto the oiled baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
  • Place in the oven and roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper.
  • Remove red peppers and garlic from the oven and set aside to cool.
  • Next, place garbanzo beans, tahini, lemon juice, and cumin into a rood processor and blend until smooth.
  • Finally, add the red pepper and garlic to the food processor and blend until smooth.*
  • Serve with vegetables, crackers, or any of your favorite accouterments.