Red Pepper Hummus
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
Yield: 6 servings (serving size: 1/3 cup)
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
Calories from fat: 29%
Saturated fat: 0.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 1.6g