Roasted red pepper adds a hint of color to this thick, creamy blend of garbanzo beans, garlic and lemon.
1/4 cup parsley 2 cups canned, cooked garbanzo beans, drained 2-4 medium garlic cloves, peeled (depending on your taste) 1/3 cup freshly squeezed lemon juice 1/3 cup roasted red pepper pieces 1/4 cup tahini 1 tablespoon olive oil 1 teaspoon salt
Calories 38 (47% from fat) · carbo. 4g · prot. 1g · fat 2g · sat. fat 0g · chol. 0mg · sod. 99mg.
Place parsley in a Cuisinart® food processor fitted with the metal blade. Process until finely chopped, about 10 seconds. Reserve. Add remaining ingredients to work bowl and process until smooth, about 30 - 40 seconds. Scrape work bowl with a spatula and process an additional 10 - 15 seconds until smooth. Transfer to a serving dish and sprinkle with reserved parsley. Chill until ready to serve. Serve with pita bread triangles or crackers.
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