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Roasted Red Pepper Dip

I confess. This website has become invaluable to me as a resource in the kitchen. When I forget a recipe, I just go to the archive. Of course, I'm on a 3G Blackberry; great for email but bad for internet. Cleo, who never used to answer her home phone let alone carry a cell phone, now sports an iPhone. Much faster. iPad is next, though.

At any rate, I want to get all my dip recipes posted so I have them for reference. Of course, our last batch was 27 pounds so this recipe is a guideline. Just because I need large quantities doesn't mean I take short cuts. You can bet that we roast peppers, squeeze lemon and mince garlic....oh, and cook our own beans. However, canned beans work for small amounts. That said, I still like to cook my canned beans to soften them. The extra step makes a smoother dip.

This dip changes hummus up a bit and brings some color to the table. Give it a try!

Kosher Status: Parve
Number of servings: 8 - 10
Main Ingredient(s):
Preparation Time: 00:20
Cooking Time: 00:20
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


  • 1 can garbanzo beans
  • 1 red pepper, roasted and peeled
  • 2 tablespoons tehini
  • 1/4 cup lemon juice
  • 1 1/4 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 cup olive oil
  • 2 tablespoons water (or enough to make a smooth dip)


To roast the pepper, wash and coat with olive oil. Place on a cookie sheet in a very hot, 400' oven and bake until the skin starts to char and blisters. Remove from the oven and place in a small bowl, cover with plastic wrap. Then, peel and seed.

Place all ingredients into the food processor. Process until smooth, adding a little water if necessary. Taste and adjust the salt and pepper.

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Roasted Red Pepper Dip

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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