Food & Cooking Recipes Appetizers Roasted Sweet Pepper and Chickpea Dip 4.3 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Yield: 2 cups Snap out of your store-bought hummus rut with this delicious twist on the protein-rich staple. Any variety of sweet pepper -- such as bell, pimento, or cubanelle -- will work. Giving the peppers and beans a quick puree yields a lovely buttery texture. Ingredients 1 pound small sweet peppers 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 can (15 ounces) chickpeas, drained and rinsed 1 clove garlic, chopped 1 teaspoon red-wine vinegar 1 bunch radishes, for serving Directions Heat oven to 400 degrees. On a rimmed baking sheet, drizzle peppers with 1 tablespoon oil. Season with salt and pepper and toss to coat. Roast until tender, about 18 minutes. Let cool slightly, then rub off skins and remove stems and seeds. In a food processor, puree chickpeas and garlic until very smooth, 1 to 2 minutes. Add roasted peppers and vinegar and puree until combined. With machine running, drizzle in remaining 2 tablespoons oil. Season with salt and pepper. Serve with radishes. Cook's Notes Fridge RaidSwap out the peppers and combine the base chickpea butter with cooked dark leafy greens, eggplant, broccoli, carrots -- whatever vegetable you have on hand. Rate it Print