roasted red pepper and chickpea dip

http://calgaryavansino.com/recipes/roasted-red-pepper-chickpea-dip/

  • Serves

    makes 4-6 servings

  • Preparation Time

    5 minutes

Ingredients

  • 1 x 400g tin chickpeas in water, drained and rinsed
  • 1 clove garlic, finely chopped
  • 2 whole roasted red peppers in oil from the jar (you can roast your own large red pepper if you have the time) - plus extra for garnishing
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric powder
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 and 1/2 cups chickpeas in water, drained and rinsed
  • 1 clove garlic, finely chopped
  • 2 whole roasted red peppers in oil from the jar (you can roast your own large red pepper if you have the time) - plus extra for garnishing
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric powder
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
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Everyone loves a good dip and this one is like hummus, but better! It’s delicious with any, and all, raw veggie crudités and crackers – you can also spread it on sandwiches or add to salads. You can make it more or less spicy depending on the cayenne, and the best news is that you can make it in minutes. Enjoy!

Add everything in the blender together and whizz up well. I like it with a few chunks of chickpeas remaining, but you may like it ultra smooth.

Taste the mix and add more lemon juice, cayenne or salt, depending on your palate. Serve the dip scatted with a tablespoon of finely chopped roasted red pepper – or you could add some diced fresh red pepper on top for extra crunch, if you prefer.