One of my favorites! The only time you need to set aside for this is to roast the pepper under the broiler and it is well worth it. You can serve this with pita bread, chips, or bell pepper strips. Also, you can make this days ahead.
- 1 red bell pepper
- 2 1/2 fresh lemon juice
- 1 tbs tahini
- 1/2 freshly ground pepper
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 19 oz can chickpeas, rinsed and drained
- 1 garlic clove, minced
- Preheat Boiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place peeper halves, skin side 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.