I love roasting bell peppers in the oven and using them in various recipes such as Roasted Red Bell Pepper Soup, Cashew Roasted Red Pepper Dip, and Egg Cups made with roasted red bell peppers, herbs and feta. Use the recipe for Basic Chickpeas (which contains directions for both stovetop and Instant Pot) to use in this recipe. Serve chickpea dip with Amaranth Crackers and vegetables, or spread onto gluten-free tortillas and add some mixed greens, arugula, and roasted vegetables for a wrap!
Ingredients
2 small
red bell peppers
roasted
2 cups
cooked
garbanzo beans
4 tablespoons
creamy roasted almond butter
2 tablespoons
freshly squeezed
lemon juice
(optional)
3 tablespoons
extra virgin olive oil
3 cloves
garlic
1 teaspoons
Herbamare
¼ teaspoons
black pepper