Categories: cheese balls, dips, salsa

Ingredients

• 1 large red bell pepper*
• 1 (15 oz.) can chickpeas, rinsed and drained
• 1 garlic clove
• 1/4 cup lemon juice
• 3 Tbsp. tahini
• 2 Tbsp. olive oil
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. lite soy sauce
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground red pepper
• 1/8 tsp. salt
• Garnish: fresh cilantro sprig, red bell pepper strips

Directions

1. Broil bell pepper on an aluminum foil-lined baking sheet 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until pepper’s skin looks blistered.
2. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds.
3. Process pepper and next 10 ingredients in a food processor until smooth, stopping to scrape down sides. Serve with crackers or pita chips. Garnish, if desired.

4. makes 2 cups

5. • 1/2 (7 oz.) jar roasted sweet red peppers, drained and chopped, may be substituted for red bell pepper.

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