I made this dip for an early evening get-together, and it went so fast I couldn't even take a picture! There is just the exact right amount of heat to keep you going back for more without being overwhelming.
Red Pepper and Chickpea Spread
- 1 red bell pepper
- 1 garlic clove, minced
- 1 lemon, juiced
- 1 14.5-oz can of chickpeas, drained and rinsed
- 1 T. dried chipotle powder
- 1 dried chile pepper; I used an Aleppo pepper
- olive oil
Put the bell pepper under the broiler, turning as each side blisters and chars. Transfer the pepper to a bowl and cover it with plastic wrap. Let the pepper cool. While it broils, toast the dried chile in a small pot for 1-2 minutes, then cover it with water and let it simmer until the chile is soft; about 10 minutes.
Once the roasted pepper is cool, remove the skin, stem and seeds. Remove the reconstituted pepper from the liquid and discard the stem and seeds (if you want less heat).
Put the peppers in a food processor with the garlic, lemon juice, chickpeas, chipotle powder and 2 T. of olive oil. Puree until smooth, drizzling in water or the liquid from the dried chile as needed to achieve the consistency you want. Season with salt and pepper to taste.
Serve with pita bread or raw vegetables.