Ingredients

• 2 (15 oz) cans chickpeas, drained

• 2 medium red bell peppers

• 2 Tbsp Chipotle Infused Extra Virgin Olive Oil

• Juice of 1 lemon

• 2 large garlic cloves

• 1/3 cup tahini

• 2 Tbsp water (more as needed)

• 1 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.

2. Slice bell peppers in half, removing stems and seeds. Place cut side down on the prepared baking sheet.

3. Roast for 18–20 minutes, or until peppers are soft and skins are charred.

4. Remove from oven and transfer peppers to a bowl. Cover with a lid (or plastic wrap) and let steam for about 20 minutes, until cool enough to handle. Peel off skins and set roasted peppers aside.

5. In a food processor, combine chickpeas, roasted peppers, Chipotle Infused Extra Virgin Olive Oil, lemon juice, garlic, and tahini. Blend on high until smooth, adding water gradually until a creamy consistency is reached.

6. Season with salt to taste.

7. Transfer to a serving bowl and enjoy with pita chips, fresh veggies, tortilla chips, pretzels, or crackers.

Make It Your Own 🌟

• Not a fan of smoky spice? Swap the Chipotle Infused Olive Oil for our Garlic Infused Extra Virgin Olive Oil for a rich, savory twist.

• Garnish with a drizzle of Chipotle Infused Extra Virgin Olive Oil, a sprinkle of smoked paprika, or toasted pine nuts for extra flavor.

• Add heat with a pinch of cayenne or extra chipotle if you like it bold.