Ingredients:
- 3 cups (1 can, 15.5 oz) garbanzo beans, cooked and well drained
- 1 large red bell pepper
- 2 tbsp tahini, roasted and creamy
- 2 tsp lemon juice
- 2 tsp Nama shoyu
- 2-3 tbsp olive oil
- 2 tsp cumin powder
- 1 – 2 garlic cloves
- 3/4 tsp sea salt, to taste
- 3/4 black pepper, ground, to taste
- 1/2 cayenne pepper, to taste
Method:
- Preheat oven to 400 degree Fahrenheit
- Mince the garlic cloves. Optionally, you can grill 3 cloves of garlic cloves (keep the skin) for 15-20 minutes and squeeze out the garlic flesh to use in the recipe
- Wash bell pepper and place it on a baking sheet / plate, along with silver foil wrapped garlic cloves (if you are grilling the garlic)
- Cook until the skin of the pepper is charred and bubbly, about 30 minutes
- Remove from oven and place in a covered bowl for 10 minutes
- Once cool, peel off skin and remove seeds. Squeeze out grilled garlic flesh
- Place processed pepper flesh in food processor with all the other ingredients and blend well
- Serve with warm pita bread
Serves: 4
Inspiration source:
Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing
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