This recipe is the perfect way to spice up your veggie dip. The key is roasting the bell pepper, onions, and zucchini to get some color and release some of the natural sweetness in the vegetables. We like the addition of smoked paprika, but we encourage you to experiment with other herbs (rosemary, thyme, etc.) and spices (chipotle, adobo, etc.) to your liking.
2.5 no. 10 cans chickpeas, drained
12 bell peppers, sliced
12 onions, sliced
12 zucchinis, sliced
3/4 cup garlic cloves
1 cup olive oil
2 Tbsp Kosher salt
2 Tbsp black pepper, ground
2 Tbsp smoked paprika
1/4 cup red wine or cider vinegar
1/4 cup legume vegetable subgroup
Calories 87 calories Saturated Fat 0.25 g Sodium 150 mg Carbohydrate 13 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.