Roasted Red Pepper Dip

Makes: 21 1-ounce servings
34 calories/serving

Ingredients:
4 large red peppers
15 oz (1 can) garbanzo beans, drained
2 cloves garlic, minced
2 tsp dried basil
2 T lemon juice

Directions:
- Heat broiler.  Core, de-seed and clean red peppers.  Cut so they can be 'unrolled' and lay flat on a baking sheet lined with aluminum foil.  Place in broiler for 10 minutes or until skin is completely blackened.

- Remove from broiler and place peppers in cold water to cool.  Once cooled remove the skins from the peppers and discard skins.

- Place red peppers along with remaining ingredients into food processor or blender and mix well to desired consistency.