Reviews Add Rating & Review 7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
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Gallery Roasted Sweet Pepper and Chickpea Dip Credit: Johnny Miller Recipe Summary Servings: 4 Yield: Makes 2 cups
Ingredients Ingredient Checklist 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
Cook’s Notes Fridge Raid Swap out the peppers and combine the base chickpea butter with cooked dark leafy greens, eggplant, broccoli, carrots – whatever vegetable you have on hand.
Gallery Roasted Sweet Pepper and Chickpea Dip Credit: Johnny Miller
Recipe Summary Servings: 4 Yield: Makes 2 cups
Gallery
Roasted Sweet Pepper and Chickpea Dip Credit: Johnny Miller
Roasted Sweet Pepper and Chickpea Dip
Credit: Johnny Miller
Roasted Sweet Pepper and Chickpea Dip
Recipe Summary Servings: 4 Yield: Makes 2 cups
Recipe Summary
Servings: 4 Yield: Makes 2 cups
Servings: 4
Yield: Makes 2 cups
4
Makes 2 cups
Ingredients
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
Directions
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.
Cook’s Notes Fridge Raid Swap out the peppers and combine the base chickpea butter with cooked dark leafy greens, eggplant, broccoli, carrots – whatever vegetable you have on hand.
Cook’s Notes
Fridge Raid Swap out the peppers and combine the base chickpea butter with cooked dark leafy greens, eggplant, broccoli, carrots – whatever vegetable you have on hand.
Reviews
Add Rating & Review 7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
7 Ratings 5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 5 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Roasted Sweet Pepper and Chickpea Dip
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Sweet Pepper and Chickpea Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
