Chickpea Red Pepper Dip Recipes

ROASTED SWEET PEPPER AND CHICKPEA DIP

Roasted Sweet Pepper and Chickpea Dip image

Snap out of your store-bought hummus rut with this delicious twist on the protein-rich staple. Any variety of sweet pepper -- such as bell, pimento, or cubanelle -- will work. Giving the peppers and beans a quick puree yields a lovely buttery texture.

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 pound small sweet peppers
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 can (15 ounces) chickpeas, drained and rinsed
1 clove garlic, chopped
1 teaspoon red-wine vinegar
1 bunch radishes, for serving

Steps:

Heat oven to 400 degrees. On a rimmed baking sheet, drizzle peppers with 1 tablespoon oil. Season with salt and pepper and toss to coat. Roast until tender, about 18 minutes. Let cool slightly, then rub off skins and remove stems and seeds.
In a food processor, puree chickpeas and garlic until very smooth, 1 to 2 minutes. Add roasted peppers and vinegar and puree until combined. With machine running, drizzle in remaining 2 tablespoons oil. Season with salt and pepper. Serve with radishes.

Nutrition Facts : Calories 217 g, Fat 13 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 168 g

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