Roasted Red Pepper & Chipotle Dip
Author: 
 
Ingredients
  • 2 red, orange or yellow peppers (or combination)
  • 1 large can of chick peas (1 lb. 13 oz.) drained
  • ¼ cup of olive oil
  • Lemon juice, 1 tablespoon
  • Kosher salt, 1 teaspoon
  • Garlic salt, 1 teaspoon
  • A large clove of garlic
  • 1 teaspoon Chipotle Chile Pepper
  • ⅛ teaspoon ground black pepper
  • l/4 teaspoon crushed red pepper
  • ¼ teaspoon smoked paprika
Instructions
  1. Cut the four sides of the peppers off, and discard the stem, seeds and veins.
  2. Roast the peppers on a cookie sheet in the oven for about 30 minutes at 350° F.
  3. Or, you can place the peppers on a gas stove burner for about 3 minutes, skin side down, until skin begins to char and pepper pieces soften. (Use metal tongs to remove)
  4. Allow peppers to cool for a couple of minutes and then peel the charred skins off of the peppers.
  5. In a food processor, blend the drained chickpeas.
  6. Chop the peppers into large chunks and place in food processor.
  7. Add olive oil, lemon juice, garlic clove and dry seasonings.
  8. Blend until all ingredients are well combined.
  9. Transfer dip to serving bowl and if desired, lightly dust top with additional smoked paprika.
Recipe by Today I Might... at http://www.todayimight.com/food/pepper-chipotle-dip/