Photo: Randy Mayor; Styling: Cindy Barr
6 servings (serving size: 1/3 cup)

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.

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

Place bell pepper and remaining ingredients in a food processor; process until smooth.

Ratings & Reviews

MaximusAndMe's Review

Michelle M
September 02, 2013

ChefBoyRMe's Review

September 18, 2012

AJLSickau's Review

January 01, 2011
This came out incredibly tasty. I always salt and pepper to taste, but the cumin was a great addition. Not too much tahini, which was nice. I also added 1 Tbsp of olive oil to smooth it out - delish!

Michelle M's Review

January 23, 2010
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!!

ieyedocotor's Review

November 27, 2012

NCYankee's Review

June 21, 2009
Try it with golden raisins.

mjoyce4's Review

September 02, 2013

laebrown's Review

July 08, 2012
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. :)