Roasted Red Pepper Veggie Dip
  • CourseAppetizers
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
Servings Prep Time
3cups 10minutes
Cook Time
15-20minutes
Servings Prep Time
3cups 10minutes
Cook Time
15-20minutes
Ingredients
  • 4 red bell peppers
  • 1-2tbsp olive oil
  • 15 oz chickpeasdrained and rinsed
  • 1/2cup sour cream
  • 1tsp garlicdiced
  • 2tsp lemon juice
  • 1/2tsp cumin
  • 1/2tsp salt
  • 1/2tsp crushed red pepper flakes
Instructions
  1. Preheat the oven to 450 degrees.
  2. Roast the red bell peppers: Remove the stem and seeds and cut into quarters. Place on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes.
  3. Remove the bell peppers from the oven and allow them to cool. Once they are cool enough to touch, peel the skin off.
  4. In a food processor, blend the bell pepper until smooth. Add in the remaining ingredients and pulse until well blended.
  5. Serve immediately or store in the refrigerator in an air-tight container for up to one week.