Roasted Pepper Dip

[Guest guest]

Roasted Pepper Dip

Makes 2 cups—Dairy-free

 

This luscious dip is ideal for everyday snacking; it

also makes a delicious sandwich spread. For dipping,

provide whole-wheat pita triangles, Belgian endive

leaves, celery and carrot sticks, bell pepper strips

and/or steamed broccoli or cauliflower florets. It can

be made a day ahead and refrigerated.

 

1 large red bell pepper

19-oz. can chickpeas, drained, liquid reserved

2 medium cloves garlic, peeled

2 Tbs. white wine vinegar

Coarsely cracked black pepper

Preheat broiler. Place bell pepper on broiler pan and

broil until blistered all over, turning often with

tongs, 10 to 15 minutes. Transfer to paper bag, seal

and let steam 10 minutes. Peel pepper, discarding

skin, seeds and stem. Set aside.

 

In blender or food processor, puree chickpeas until

smooth, adding enough reserved liquid (about 1/4 cup)

to make a creamy mixture. Add roasted pepper, garlic

and vinegar and puree until smooth.

 

Transfer to shallow serving bowl and season with salt

to taste. Let stand at least 30 minutes to let flavors

develop. Sprinkle with pepper before serving.

 

PER 2-tablespoon serving: 38 CAL; 2 G PROT; 0 TOTAL

FAT (0 SAT. FAT); 7 G CARB.; CHOL; 978 MG SOD.; FIBER

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Mother's Day is May 12th!