I’ve been playing around with some ideas to make for this weekend at my moms and knew I wanted to bring a fun dip of some sort. I love hummus, but have never made my own before, so thought I’d give it a shot. Went shopping yesterday and while I was talking out loud to myself, searching for things, my 5 year old says, “mommy what are chicken peas?” I thought it was cute, my kids are so funny! They must take after their mother. Ok, totally kidding!
I don’t know why I waited so long to make this, talk about yummy and healthy. Me and the little guy were dipping Triscuits at 9:00am this morning saying Mmmmm!
If you are looking for a good dip to bring this weekend, I assure you, you’ll love this! Enjoy!
16 oz can Bush’s Best garbanzo chick peas, drained (or chicken peas as my 5 year old calls them)
Juice of one lemon
6 cloves roasted garlic cloves *see notes*
3 Tablespoons extra virgin olive oil
1 small red bell pepper, roasted, chopped * see notes*
Salt and Pepper to taste (I added a few pinches of each)
Parsley sprigs to garnish
Box of Triscuits or Pita chips for dipping
1. Place chick peas, lemon juice, roasted garlic and olive oil into a food processor or blender. Blend until smooth. Remove and transfer to a serving bowl. Stir in red bell pepper and salt and pepper. Garnish with parsley or finely chop and sprinkle it on top. Serve with Triscuits or Pita Chips and Enjoy!!
**Roasting Garlic and Red Pepper**
1. Wrap bulb of garlic (skins and all) loosely in foil. Place red bell pepper on foil. Place both into a preheated oven at 350 degrees F. for 1 hour. Remove garlic and let cool for 10 minutes. Gently cut off one end, then sqeeze roasted garlic into a bowl. Mix until smooth.
2. Remove bell pepper from oven and place into a brown paper bag for 15 minutes. Remove darkened skin, then finely dice/chop.
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