A spicy party dip from Rose Reisman. This dip can also be used as a spread on sandwiches or crackers.
1/2 cup canned, drained and rinsed chickpeas
1 oz. bottled red bell peppers in water (drained) or 1/2 small roasted red bell pepper
1-1/2 tbsp tahini (sesame seed paste)
1 tbsp lemon juice
1 tbsp olive oil
2 tsp water
1/2 tsp minced garlic
1/2 tsp chili paste
2 tbsp chopped parsley
Step 1: To roast red bell pepper (if not using canned version), cut pepper in half and remove ribs and seeds. Lay out on baking sheet and roast at 400°F for 15 minutes, then turn and roast another 10 minutes or just until browned on all sides. Place bell peppers in bowl covered and let sit for 10 minutes. Peel off skin before use.
Step 2: In the bowl of a small food processor, add the chickpeas, bell peppers, tahini, lemon juice, oil, water, garlic and chili paste. Purée until smooth. Garnish with parsley.