• 1 roasted red pepper
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 15 oz can chickpeas or garbanzo beans, drained, save the liquid
  • 3 T sesame oil
  • 2 T lemon juice
  • 2 leaves fresh basil
  • pinch of salt

Wrap the red pepper in tin foil with olive oil, roll it around to coat the pepper well with oil.  Bake @ 500 F for 40 minutes.  Let cool, still wrapped in foil about 15-20 minutes, or until skin wrinkles.  Remove the skin, stem and seeds.  In a food processor or blender combine pepper, garlic, chickpeas, sesame oil, lemon juice, basil and salt. Blend until smooth, add juice from chick peas to achieve desired consistency. Serve with pita triangles and vegetables, such as broccoli, cauliflower, carrots, celery or anything fresh.

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