- 3 cloves garlic -
- 1/4 cup olive oil -
- 1 red pepper -
- 1 can chickpeas -
- 1/4 cup tehina -
- 1/4 cup lemon juice -
- 1/2 tsp cumin -
- salt and pepper, to taste -
- parsley, for garnish -
Preheat the oven to 350°F (180°C).
Put the garlic and oil in a pan. and roast for about 10–15 minutes.
Broil the red pepper for 5 minutes on each side. Place it in a brown paper bag for 20 minutes and then peel off the black parts (the paper bag makes it easier to peel). Remove the seeds, and cut the pepper into slices. (Alternatively, you can use a jar of roasted red peppers.)
Grind the chickpeas, tehina, lemon juice, cumin, salt, and pepper in a food processor. Slowly add the garlic-oil mixture, and then add the red peppers. Mix until the ingredients are combined. Refrigerate for at least an hour. (This can also be prepared a day in advance.)
Try this dip with these Pita Crisps to keep your family happy post-fast while you are warming your food!
This recipe originally appeared in Mishpacha Magazine.