World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

1 red bell pepper, sliced in half with seeds and stem removed
1 head of garlic, top sliced off to expose each clove of garlic
1 can of garbanzo beans, drained and rinsed
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 onion, diced
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
1/4 cup olive oil
1/8 - 1/4 cup water

Directions

1. Drizzle red pepper and garlic with olive oil. Add a dash of salt and pepper. Place in a baking dish and roast in the oven at 425 for 25 minutes. Place red bell pepper in a heat resistant bowl (such as a Pyrex bowl) and cover with a dinner plte or metal lid. Allow to sweat for at least 10 minutes. Remove the skin of the pepper and coarsely chop the pepper. Squeeze the garlic head to remove each clove.
2. Combine all of the ingredients in a food processor or blender. Then, with the motor running, slowly pour 1/8 of a cup of water through the feed tube, Process until smooth, adding a bit more water if you think the mixture is too thick. Scrape into a bowl and chill, covered, for at least one hour before serving. Serve with toasted pita chips.

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