Instructions

1. Roast red bell peppers over stove burner for 10 minutes. Rotating until all sides are charred.
2. Place peppers in a bowl and cover with plastic wrap to seal in the heat and steam. {this will help make the skin easy to remove}
3. Let sit for 5-10 minutes. Once, peppers are cool enough to handle peel off the charred skin, remove seeds, and julienne peppers.
4. Drain and rinse chickpeas {also known as garbanzo beans}. Set aside.
5. Pour tahini and fresh lemon juice into a food processor.
6. Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.
7. Add cumin, olive oil, minced garlic clove, and salt to tahini mixture.
8. Process for 30 seconds, scrap from sides and process for another 30 seconds.
9. Add half of the chickpeas to the processor and process for 1 minute.
10. Scrap off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.
11. Add julienne red peppers to processor, process until completely combined and smooth.
12. Serve with pita bread, carrots, cucumbers.