Whether you’re cooking for vegetarians, whipping up an appetizer, or looking for fuss-free, healthy food for the kids, this recipe is perfect. Pick up some Progresso chick peas and Pompeian extra virgin olive oil, pull out the food processor, and you’ll be feasting in 15 minutes.

1 (16 ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/2 inch pieces
1 tablespoon tahini
1 fresh lime, juiced
1 1/2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

In a food processor or blender, mix the chick peas, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.

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2 lg. heads garlic, 24-30 cloves
1/4 c olive oil

Preheat oven to 400 degrees.  Separate and peel the garlic cloves.  Put them in a baking dish with the oil.  Cover the dish and bake for 30-40 minues, until lightly golden and soft.  Lift the garlic out of the oil and use right away or cool and refigerate in the oil for up to one week.

Filed Under: Spreads, Vegetables, | Print Recipe | Permanent Link