- 16 ounces chickpeas
- 6 ounces roasted red bell peppers
- 1/2 jalapeno, seeded, diced
- 1 garlic clove
- 1/4 cup loosely packed cilantro leaves
- 1 teaspoon paprika
- 3 tablespoons chopped onion
- Dash of chipotle Tobasco (optional)
- 1/4 cup extra-virgin olive oil
- Salt and Pepper, to taste
Mix first 8 ingredients in food processor with salt and pepper until pureed, then slowly add in olive oil. Serve with pita bread and raw vegetables.
Sponsor: Dan’s Market
