Roasted Sweet Pepper and Chickpea Dip
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.
Whole Living, June 2012
- Yield Makes 2 cups
- 1 pounds 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
- 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.
Swap out the peppers and combine the base chickpea butter with cooked dark leafy greens, eggplant, broccoli, carrots -- whatever vegetable you have on hand.
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