Select a size: | | | |
| Prep Time Cook Time |
Servings 16 | Difficulty Easy |
Ingredients
- 1 whole Large Red Bell Pepper
- 1 can (15 Oz. Can) Chickpeas Or Garbanzo Beans
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ cups Tahini
- ½ whole Lemon, Juiced
- ¼ cups Water
- ¾ teaspoons Sea Salt
Preparation Instructions
Preheat oven to 375 degrees. Place red bell pepper on a sheet pan and roast, turning every 5 minutes or so until the skin is blackened. Then roll up in a wet paper towel for 5 minutes. Then peel off the skin and remove the seeds. Set aside.
In your blender or food processor (I prefer the blender, it makes it smoother), add chickpeas, olive oil, roasted pepper, tahini, lemon juice, water and sea salt (see note below).
Blend until well combined. If you like it a bit grainier, then blend less; blend more if you like it smoother.
Note: add only a bit of salt at a time. The tahini I use has no salt in it, so I have to add more. If yours has salt, then wait and taste, then add salt as needed.
