1.5cupschickpeascooked or canned (approx. 15 oz can)
½teaspoonsea saltor to taste
Add all the ingredients to your blender, starting with 2 tablespoons of water. Blend until smooth.
Taste and adjust for salt if needed and add another 2 tablespoons of water if a thinner consistency is preferred.
Serve with veggies, pita, tortilla chips, or anything else you'd like.
Use roasted red peppers that are packed in water (not oil) to keep the fat content low. Or roast your own peppers if preferred.If roasting your own peppers, remove most of the charred/black skins, but don't worry about removing every little piece as those bits will add a stronger depth of flavour.Keep leftovers in a sealed container in your fridge for up to 5 days. Or freeze airtight for up to 3 months.