2 cups chopped red bell pepper
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp cumin
2 tbsp Splenda Granulated
1 can (19-oz) garbanzo beans, drained
Spray a nonstick saute pan with the olive oil cooking spray. Add the bell pepper and saute 4-5 minutes; set aside.
In a food processor, combine the remaining ingredients, add sauteed peppers. Puree 1 minute, scrap down sides and continue to puree until smooth.
Place in a covered bowl and refrigerate until serving time. Garnish with additional chopped parsley, if desired.
Yield: 15-16 servings
Note: Garbanzo beans are excellent for diabetics.