1 red bell pepper	¼ cup extra virgin olive oil
1-19 ounce can of chickpeas, drained	2 tablespoons fresh lemon juice
2-3 cloves of garlic, slightly crushed	¾ teaspoon kosher salt
2 tablespoons sesame tahini

Preheat oven to 450 degrees. Place pepper on a baking sheet and roast in oven for 30 minutes. Remove from oven and cover pepper tightly in foil for 10 minutes. Peel and seed pepper and set aside.

In bowl of food processor, place pepper, chickpeas, garlic and tahini and pulse to combine. With motor running, add olive oil and lemon juice and keep the motor running until the mixture becomes a smooth puree.

Season to taste with salt. Serve with assorted fresh vegetables and pita bread.