Submitted by IanMassey07
Puree chickpeas, roasted red pepper, lemon juice, sesame tahini, garlic, cumin, and red chili powder together in a blender or food processor. It should be thick, and smooth but grainy. Add kosher salt to taste. If serving as dip, drizzle with extra virgin olive oil before serving.
For the roasted red pepper, you can either buy them canned (or in a jar), or you can simply grill or broil them until black on each side. Let them cool, and then the blackened outside simply rubs off under cool water.
This recipe has been added to the following public cookbooks:
Appetizers,
recipes worth saving,
Good Eats,
High Protein Recipes,
June's Favorite"s
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Bluevelvetcat
02/13/08 10:40 AM |
BluevelvetThanks for the recipe!! |
| ★ ★ ★ ★ ☆ | BrianRWelsh
02/08/08 06:47 PM |
vegan ideasyummy |
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