here is a tasty and healthy dip – a take on Romesco sauce…
Roasted Red Pepper and Chickpea Dip
10 oz of cooked garbanzo beans (from a 15 oz can)
1 whole roasted red pepper (2.5 oz by wt)
1/4 cup almond butter
1/4 cup extra virgin olive oil
4 halves of sun dried tomato packed in olive oil
2-3 cloves of garlic
2 Tbs sherry wine vinegar
1 teaspoon fresh thyme
1/4 teaspoon smoked paprika (Spanish pimenton or sub plain paprika)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Put all ingredients into the bowl of a food processor and blend until smooth. Add a bit of water if needed.
Adjust seasoning with salt and pepper.
Serve with vegetable sticks, crackers or tortilla chips
