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Appetizers
American/Mediterranean
4 - 6 servings
10 minutes
35 minutes
18 oz. Melissa’s Steamed Garbanzo Beans
1 red bell pepper
1/3 cup tahini
1/4 cup water
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil
3 cloves garlic
1/2 tsp. salt
1/4 tsp. cumin
Preheat Traeger to 325°F.
Remove stem and seeds from bell pepper. Cut into quarters.
Drain chickpeas and place on a lightly oiled, grill-safe baking sheet.
Grill bell pepper for about 20 minutes. Remove chickpeas when lightly browned.
Increase heat to 400°F. Roast bell peppers for 10-15 more minutes.
Place roasted peppers in a sealed plastic bag to steam. Remove and discard skin.
In a blender or food processor, combine chickpeas, bell pepper, tahini, water, lemon juice, olive oil, garlic, salt, and cumin. Blend until smooth, adding water as needed for desired consistency.
Refrigerate and consume within 3-4 days.
