Ingredients
2 large sweet red peppers2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained1/3 cup lemon juice3 tablespoons tahini1 tablespoon olive oil2 garlic cloves, peeled1-1/4 teaspoons salt1 teaspoon curry powder1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon pepperOptional: Fresh vegetables, pita bread or assorted crackers
Preparation
Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.
