This was an easy recipe and does keep all week...that is if you can make it stretch that long! It is quite tasty.
1 roasted red pepper
15 oz of canned or cooked (dry) garbanzo beans
1 heaping T of Tahani
sprinkle of garlic
Toss into food processor and then add Olive Oil as needed to smooth.
To make your own roasted red pepper, clean a red bell pepper and cut in half. Broil until skins turn blotchy, black. Then place into a paper sack and shake. This will help to loosen the skin. Peel skin.
