Inspired from here
2 red bell peppers
1 can of garbanzo beans, drained (400 gms)
1 tbsp tahini
1/2 cup walnuts, toasted
2 cloves garlic, toasted
3 regular red chilies, toasted
juice of 1/2 lemon
2 pinches of cumin
2 Tbsp olive oil
- Preheat the oven to 220 C. Place the peppers on a oven-proof dish and roast the peppers for 15 minutes, take them out, turn them to other side and roast for another 15 minutes. The skin of the peppers should get lightly charred, that gives a nice smoky flavor to the dip.
- Heat a tava/pan on stove, add the garlic and chilies and toss in the heat, just to get a warm toasty flavor.
- Once peppers are slightly cooled, peel off charred black skins. Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil.
- Blend to combine, add the olive oil, towards the end. Transfer it into a serving bowl. Serve with pita or along with crunchy vegetables or use it as a spread on sandwiches.