Roasted Sweet Pepper and Chickpea Dip

Photo: Johnny Miller
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.


  • 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


  1. 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.

  2. 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 Raid
Swap out the peppers and combine the base chickpea butter with cooked dark leafy greens, eggplant, broccoli, carrots -- whatever vegetable you have on hand.

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