Chick Pea and Red Pepper Dip
From chacha 15 years ago
- - to make
- Serves 4
This is a great dip for family or company. It can be easily doubled or tripled.
Ingredients
- 1 can (540 mL or 19 fl. oz.) chick peas, rinsed, drained and skinned shopping list
- *I realize that removing the skin from the chick peas is a little time consuming but it's well worth it. The results are much smother. shopping list
- 1 jar (370 mL) flame roasted peppers, sliced or whole shopping list
- 3/4 cup sour cream, NOT lite shopping list
- 2 garlic cloves shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- a dash of Tobasco hot sauce shopping list
- Serve with an assortment of veggies or toasted pita tips. shopping list
- I like to garnish with either freshly chopped parsley, cilantro, chives or spring onions(thinly sliced) shopping list
How to make it
- Process all ingredients in a food processor or blender until smooth.
- Chill in refrigerator for approximately 3 hours before serving.
- Makes approximately 2 cups
The Rating
Reviewed by 1 people-
Mmmmm, I've been looking for a different dip and thanks to you, now I have one. This looks yummy and it will add color to my buffet table along with the other dips and appetizers. Thanks so much for posting this 5 fork recipe.
laadeedaa
in loved it
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" It was excellent "