Servings: 3-4

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Ingredients:

• 2 red sweet peppers cut into long strips

• 4 tsbp olive oil + 1 tsp olive oil

• 1 cup boiled chickpeas

• 1/2 cup sun-dried tomatoes- disregard any oil 

• 1 garlic clove mashed

• 1/2 lemon juiced

• 1/2 tsp salt

• 1/2 tsp chili powder

• Chili flakes for garnish

 

Directions:

1. Preheat the oven to 220 degrees.

2. Brush peppers with the olive oil and place them in the oven for about 15-20 minutes until the skin becomes brown.

3. Place all the ingredients in a food processor and blend until lumpy.

4. Top with a teaspoon of olive oil.

5. Serve with crispy seed crackers or rice crackers.