In your oven, roast one red bell pepper. Rub it with olive oil and stick it on a baking tray at 350. When you start to hear it bubbling, turn the pepper to another spot. Keep doing this until the pepper is completely until the whole pepper looks like this: (mine wasn't this black)
Let it cool and then peel off the burnt layer.
In the mean time, add to your food processor (or high speed blender):
1 can garbanzo beans (drained) (I used sprouted beans. See * at bottom for instructions).
2 T. tahini
2 t. minced garlic
2 t. lemon juice
1/4 C. water
2 t. cumin
1/2 t. crushed red pepper
salt and pepper to taste
olive oil as needed to make a smooth consistency (i used 2 T.)
Process until smooth and stick in your fridge overnight! Enjoy!
(This is not my picture...obviously, but this is the color of what it looks like)
The WHOLE recipe has: 1007 calories, 113 g. carbs, 49 g. fat, and 36 g. protein
(would be less if you don't use any olive oil)
* If you want to sprout your garbanzo beans, soak beans in filtered water overnight. In the morning, drain and keep your beans in a strainer. Rinse a few times a day until they start to sprout. Once sprouted, throw in boiling water and let water boil for a minute. Turn off the heat and let the beans sit in the water until it cools You are done.