Roasted Pepper and Chickpea Dip Recipe
The Farmer’s market and the Whole Food’s store where I shop, burst with color this time of year, and it is all because of the gorgeous bell peppers display. They come in so many different colors, from green to yellow, to orange and purple, even a chocolate color ( which i would love if it only tasted a little like chocolate), but my favorites are still the sweetest ones of all: red bell peppers, which are nothing more but fully ripened green peppers. They go well with everything, i love them roasted and pureed in a creamy dip with garbanzo beans.
Garbanzo beans or chickpeas are some funny looking things. I think they are called chickpeas because if you look closely you’ll notice that they resemble a chick’s beak, totally cute. They are one of the most popular legumes in the world, filled with fiber and flavor and pair perfectly with the roasted peppers and garlic.
Here is a delicious, easy and fast recipe that you can put together anytime, as a great appetizer or just as a healthy snack for movie night.
Roasted Pepper & Chickpea Dip Recipe
(serves 4 + )
- 15 oz can chickpeas
- 1 red bell pepper -roasted
- 1/4 c Extra Virgin olive oil
- 1 1/2 tbs lemon juice -freshly squeezed
- 2 sprigs lemon thyme
- 1 tbs capers -rinsed
- 2 garlic cloves
- 1/4 tsp sea salt + more to taste
- freshly cracked black pepper to taste
Drain the chickpeas and reserve the liquid. Add all of the above ingredients to a food processor and pulse pouring in the olive oil in a steady stream, until you obtain a creamy smooth consistency. Add some of the chickpea liquid if needed.
Adjust seasonings and serve at room temperature or cold with garlic crostini.
Tip: I usually like to roast my own peppers on the grill or under the broiler but you may use jarred ones instead.