vegetable oil spray
1 medium red bell pepper or 1/2 cup roasted red bell pepper in a jar, rinsed and drained
2 tablespoons sesame seeds
15 or 16 ounce can chick peas, rinsed and drained
1/4 cup water
2 tablespoons fresh lime juice
1 medium clove garlic, minced or 1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat broiler on high. Spray a broiling pan and rack with vegetable oil spray. Broil bell pepper 3 to 4 inches from heat on broiling rack for 2 to 3 minutes on each side or until charred. Seal bell pepper in an airtight plastic bag or put in a bowl and cover with plastic wrap. Let cool for 5 to 10 minutes or until cool enough to handle. Peel with fingers or a sharp paring knife. Remove and discard stem, ribs and seeds. Blot bell pepper with a paper towel. Dice bell pepper. While bell pepper cools, dry roast sesame seeds in a small nonstick skillet over medium heat for 3 to 4 minutes, shaking pan occasionally. Put sesame seeds in a food processor or blender and process for 30 seconds. Add bell pepper and remaining ingredients and puree. Serve at room temperature or refrigerate in an airtight container for up to 5 days and serve chilled. 16 servings.
Nutritional Information Per Serving:
Calories: 42; Fat: 1 gram; Carbohydrate: 7 grams; Protein: 2 grams; Fiber: 1 gram; Sodium: 86 mg
Diabetic Exchanges: 1/2 Bread/Starch
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