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Active time
10 minutes
Total time
40 minutes
6 servings
Serving Size
1/6 recipe

1 can garbanzo beans, cooked

1 red pepper, large (or 2 small)

3 tablespoons tahini

½ lemon (~ 3 tablespoons lemon juice)

2 tablespoons EVOO

1 tablespoon garlic, minced

½ teaspoon ground cumin

Pinch of paprika

Sea salt, to taste

  1. First, preheat oven to 450°F. Then, place your red pepper (whole) on a tin foil-line baking sheet.
  2. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn’t, roast longer.
  3. Once the red pepper has blackened, transfer into a ziplock bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
  4. In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
  5. Serve with whole grain crackers and raw vegetables.

Recipe Courtesy of Crunchmaster®


Calories: 210
Total Fat 10g
Sodium: 150mg
Carbohydrate: 22g
Fiber: 5g
Sugars: 2g
Protein: 7g

Yield: 6 servings

Serving Size: 1/6 recipe

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