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1 (15 1/2-ounce) can chickpeas/garbanzo beans, rinsed and drained
2 cloves garlic, peeled
1 T. lemon juice
1 t. cumin powder
1/2-1 t. salt (to taste)
1/4 olive oil
1 roasted red bell pepper, skin and seeds removed (or one small jar)
Put everything in a food processor or a blender and puree until smooth. Use as a dip or spread on sandwiches or tortilla wraps. Yum. We use it as a dip with carrots, Triscuits, Wheat Thins, pretzel chips, rye crisps from Trader Joe's, Melba Toast...the possibilities are deliciously endless.
So easy, so good. You can either make your own roasted red bell peppers or buy them in a jar...your choice. Next, I'm going to try adding artichokes instead of bell peppers.
2 cloves garlic, peeled
1 T. lemon juice
1 t. cumin powder
1/2-1 t. salt (to taste)
1/4 olive oil
1 roasted red bell pepper, skin and seeds removed (or one small jar)
Put everything in a food processor or a blender and puree until smooth. Use as a dip or spread on sandwiches or tortilla wraps. Yum. We use it as a dip with carrots, Triscuits, Wheat Thins, pretzel chips, rye crisps from Trader Joe's, Melba Toast...the possibilities are deliciously endless.
So easy, so good. You can either make your own roasted red bell peppers or buy them in a jar...your choice. Next, I'm going to try adding artichokes instead of bell peppers.