which are high in fat and calories, this recipe does not, making it low in fat but still high in flavor. Use as a dip for vegetables, a sandwich spread, or a topping for baked potatoes.
Ingredients
1 medium-large red bell pepper
3 cups cooked garbanzo beans (or 2 cans pre-cooked)
2 cloves fresh garlic, minced
4 tablespoons lemon juice
1 teaspoon ground cumin
1 medium-large red bell pepper
3 cups cooked garbanzo beans (or 2 cans pre-cooked)
2 cloves fresh garlic, minced
4 tablespoons lemon juice
1 teaspoon ground cumin
Directions
1. To roast the red pepper, preheat oven to 375 degrees. Place the whole red pepper (including stem) in a baking dish standing upright and bake for 30 to 40 minutes, until pepper starts to wrinkle and brown a bit on the outside.
1. To roast the red pepper, preheat oven to 375 degrees. Place the whole red pepper (including stem) in a baking dish standing upright and bake for 30 to 40 minutes, until pepper starts to wrinkle and brown a bit on the outside.
2. Remove the stem from the roasted pepper and cut into large pieces. Place all of the ingredients into a food processor, blending until smooth. Use as a dip for vegetables, sandwich spread, or topping for baked potatoes.
http://www.straightupfood.com/blog/2012/01/06/roasted-red-pepper-hummus/
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