Dip
Roasted Red Pepper Dip
We love this for the holiday season when there are lots of parties and you feel like you need something a bit lighter.
1 cup Sea Salt Roasted Seeds
1/4 cup extra virgin olive oil (plus some for topping)
1 (15 oz.) can of chickpeas, drained
3-4 cloves of garlic
1 (12 oz.) jar roasted red peppers, drained
1/4 teaspoon kosher salt
1 tsp smoked paprika
Cayenne pepper to taste
Fresh chopped parsley (garnish)
1. Add the roasted seeds and the extra virgin olive oil to the food processor and puree until crumb sized
2. Add the chickpeas, garlic, red peppers, salt, and paprika, and puree until smooth (if mix is too thick, you can add extra oil to thin it out)
3. Taste to check salt level and add cayenne to taste (can leave out completely if desired)
1. Add the roasted seeds and the extra virgin olive oil to the food processor and puree until crumb sized
2. Add the chickpeas, garlic, red peppers, salt, and paprika, and puree until smooth (if mix is too thick, you can add extra oil to thin it out)
3. Taste to check salt level and add cayenne to taste (can leave out completely if desired)
4. Serve in a bowl and use the back of the spoon to create a well. Sprinkle top with paprika, drizzle EVOO and garnish with roasted seeds and parsley.
Serve with Top Seedz crackers and veggies!
