Chick Pea Dip
Catherine Cappiello Pappas
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- 29 oz. can of chick peas – drained but not rinsed
- 2 roasted bell peppers – any color
- 3 cloves of garlic
- ½ tsp. salt
- ¼ tsp. red pepper flakes
- ¼ tsp. black pepper
- 3-4 tablespoons of olive oil
Preheat Oven 350 degrees:
Wash the peppers and leave them whole. Place on a baking and roast in oven until they become slightly charred.
Let cool then remove stem.
For the Dip:
Place the drained chick peas in a food processor with the garlic, peppers, seasonings and olive oil.
Process this mixture until smooth and fluffy.
Serve with your favorite chips or veggies.