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1 cup dried garbanzo beans (2 cups or cans cooked)

1 Tablespoon toasted sesame oil

2 medium cloves garlic

1/2 cup (4 oz.) raw or toasted tahini (sesame seed paste)

3 Tablespoons flax seed oil

1 Tablespoons rice wine vinegar

Juice of 1 lemon

Salt, to taste

2 Tablespoons extra virgin olive oil

Sprinkle of paprika

Soak beans overnight in a copious amount of water. Rinse thoroughly before cooking for 2 hours at a slow rolling boil, also in a lot of water (can cook dry beans in a crockpot without soaking for 8-10 hours).  Roast pepper in the oven for 45 minutes at 400 degrees or until tender and slightly browned. When pepper is soft, remove from the oven, place in a sealable plastic bag to steam.  Then peel off skin under cold water (can substitute jar pepper, but be sure to rinse thoroughly).  Add all ingredients except olive oil and paprika to a food processor or blender.  Stir Tahini if it has separated (this is totally normal).  Puree until smooth. You may add some extra lemon juice and flax oil to get your desired texture.

Serving: Scoop into a bowl, drizzle extra virgin olive oil over and sprinkle paprika on top to finish.  Serve with baby carrots, grape tomatoes, sliced cucumber and celery sticks.  Rice crackers or rice cakes may also be used.

Suggestion:  Try roasted anaheim chili or even jalapeno for spicier version.
 

General Nutritional Info:  Garbanzo beans are a healthy protein source with high levels of Folate and Iron, two staples of every woman's health.  Red bell peppers are rich in bioflavonoids, vitamin C and anthocyanins, which are all great for the immune system and for maintaining overall health.