Sunday, June 13, 2010

Roasted Red Pepper Chickpea Dip

As I was making this recipe today, I thought it would be a good one to share! This is just a great chickpea dip that's easy to make (less than 10 minutes total) and is good as an appetizer or afternoon snack at work.


2 cans chick peas (garbanzo beans) (15 ounces), drained
  • 1 small jar roasted red peppers (6 ounces), drained well and coarsely chopped
  • 1/2 lemon, juiced
  • 2 cloves garlic, cracked away from peel
  • 4 stems fresh rosemary, leaves stripped from stems
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil (EVOO), eyeball it as you drizzle it into recipe
  • 1 package flat breads, Everything flavor
  • 1 pint grape tomatoes, rinsed
  • 1 zucchini, sliced into 1/4-inch disks
  • any other veggies or other dipping items - I like baby carrots and red pepper strips.

  • Combine chick peas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in two tablespoons olive oil. Process until smooth.


    Kate said...

    Yum! I'll have to try that!

    Anonymous said...

    Double yum!! Me too-sort of a new style hummus1

    Aunt Jane