2 Red Bell Peppers
4 large Garlic Cloves -- unpeeled
15 1/2 ounces Chickpeas, canned -- (1 can) rinsed and drained
2 tablespoons Tahini -- Sesame Seed paste
2 tablespoons Lemon Juice
1 tablespoon Mild Cayenne Pepper Sauce
1/4 cup chopped fresh Cilantro
For dipping : Sorted Vegetable Sticks
Preparation Method :
Preheat the broiler. Place the peppers on a foil-lined baking sheet. Wrap the garlic in foil and place on the sheet. Broil the peppers 6-inch from the heat for 15 to 20 minutes, turning until charred on all sides. Broil the garlic for 15 minutes. Place the peppers in a sealed bag and let stand for 10 minutes.
Meanwhile, when it's cool enough to handle, peel the garlic and finely chop in a food processor. When the peppers are cool enough to handle, peel, core, and seed them. (You should have 1 cup of roasted peppers.) Add the peppers, chickpeas, tahini, lemon juice, and pepper sauce to the processor and blend until smooth. Add the cilantro and process just until combined. For best flavor, store refrigerated for at least 4 hours or up to 3 days. Serve with vegetable sticks or use as a spread for wraps or sandwiches.
Author Note : Chickpeas are the main attraction in this Middle Eastern spread. Just 1/2 cup of this tasty snack delivers 7 grams of fiber.
Per Serving (excluding unknown items) :
198 Calories;
5g Fat (23.6% calories from fat);
7g Protein;
32g Carbohydrate;
7g Dietary Fiber;
0mg Cholesterol;
432mg Sodium.
Exchanges :
2 Grain(Starch);
0 Lean Meat;
1 Vegetable;
0 Fruit;
1 Fat;
0 Other Carbohydrates.
Source : "Sugar Solution Cookbook by the editors of Prevention magazine with Ann Fittante, 2006"
Formatted by : Chupa Babi
