Average Recipe
Prep Time
10 minutes
Cook Time
10 minutes

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!

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