Ingredients
- 2 roasted red bell peppers, optional 1 (4 ounce) jar roasted red peppers (drained)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, peeled and minced
- 1/4 cup tahini
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes, more or less to taste
- 1/2 teaspoon kosher or sea salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper
Preparation
Step 1
Recipe for Roasted Bell Peppers.
Add chickpeas, roasted peppers, lemon juice, garlic, tahini, olive oil, red pepper flakes, salt, and pepper, to a food processor or blender. Pulse until pureed.
If desired, drizzle with olive oil just before serving.
Tip: Delicious served with Whole Grain Pita Chips or fresh veggies.
Roasted Pepper Instructions:
Preheat oven to 500 degrees.
NOTE: I recommend roasting several peppers at once and using for other recipes. Try Homemade Tomato Paste which is delicious as a spread or in pasta dishes.
Place whole bell peppers on a cookie sheet lined with foil. Turn peppers over every 10 minutes. Cook approximately 30 minutes or until skins are charred. Immediately place peppers in a large bowl and cover with foil to seal in the steam. After 45 minutes remove core, seeds, and peelings and discard.
Slice peppers into 1" vertical strips.