INGREDIENTS

1/2 cup of tahini (roasted, not raw)

1/4 cup extra virgin olive oil (plus more for garnishing)

2 garlic cloves, mashed and roughly chopped

2 15-oz cans of chickpeas (garbanzo beans), drained

1/4 cup freshly squeezed lemon juice

1/2 cup water

1 Red Bell Pepper

1/2 teaspoon of salt

DIRECTIONS

Boil 1 Red Bell Pepper, until soft then

In a food processor, combine the tahini and olive oil and pulse until smooth.

Then add the garlic, garbanzo beans, boiled red bell pepper, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. Add more salt or lemon juice to taste.

2 Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.