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.
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
How to Make It
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.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
The first time I made it, I wasn't a huge fan. Following the recipe to the detail didn't elicit anything particularly tasty, and the texture was very grainy. For the second batch, I shelled the chickpeas (pinching the bean to remove the outer skin). This made a HUGE difference in the texture and removed all of the graininess. I added another a bit more red pepper (another 1/4 of a pepper per batch). I'm basically making it in vats weekly to keep the ever-snacking boyfriend healthy and happy. :)
Used roasted red peppers from a jar and followed recipe as written. Looked dry, so added another tablespoon of tahini and about a tablespoon of olive oil. Used a little more cumin than it called for. I liked it!!