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The creaminess of tahini and garbanzo beans balances nicely with the tanginess of the red pepper in this versatile dip. Spread it on sandwhiches in place of mayonnaise, compliment carrots and celery sticks, or scoop it up with pita wedges. This recipe was written by the Healthline Editorial Team: http://www.healthline.com... —Healthline
19 oz. can garbanzo beans, rinsed and drained
cup jarred red bell pepper
tablespoons fresh lemon juice
peeled garlic cloves
tablespoon tahini (sesame seed paste)
teaspoon freshly ground black pepper
- Combine all ingredients in a food processor and pulse until smooth, stopping to scrape down sides.
- Spoon dip into a shallow bowl and serve with pita wedges
- This recipe was entered in the contest for Your Best Middle Eastern Recipe