Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • ½ teaspoon baking soda
  • ½ teaspoon cumin
  • ½ cup dried chickpeas, pickled through and washed well
  • 4 tablespoons extra virgin olive oil, plus more for garnish
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 2 whole red bell peppers
  • Salt and pepper to taste
  • ¼ cup tahini
  • 3 cups water

Instructions

  1. The night before, put the ½ cup chickpeas in a large bowl and cover them with cold water at least twice their volume
  2. Leave to soak overnight.The next day, drain the chickpeas
  3. Put them in a medium saucepan with baking soda and cook for three minutes, stirring constantly
  4. Add water and bring to a boil
  5. Skim off any foam, and cook for 20-40 minutes until they are very tender but not total mush.Then, roast the peppers
  6. Place an oven rack so it is close to the broiler and then turn the broiler on
  7. Slice the peppers into four pieces to remove the core
  8. Put pepper slices skin side up on a foil lined baking sheet
  9. Broil for 5-10 minutes until peppers are well charred.Put the peppers in a resealable plastic bag, close, and let cool
  10. Then carefully peel the skin off the peppers, throw away, and rough chop the roasted peppers
  11. Make sure to save some for garnish
  12. Look you made your own roasted red peppers!Drain the chickpeas and put them in a food processor and puree
  13. Then add the lemon juice, tahini, garlic, cumin, olive oil, and water and puree.Season with salt and pepper to taste, let sit for 30 minutes, garnish with more olive oil and peppers and eat!

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