The weather is cold, very cold, yet my heart is warm, very warm. It is blessed yet it is longing to feel the warmth of knowing. It is tired yet, restless; to know peace. It is on a journey; yet not knowing to where. I will take this journey for I trust, I trust in Him.
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Ingredients:
29 oz. can of chick peas - drained but not rinsed
2 roasted bell peppers - any color
3 cloves of garlic
½ tsp. salt
¼ tsp. red pepper flakes
¼ tsp. black pepper
3-4 tablespoons of olive oil
To roast the peppers:
Preheat Oven 350 degrees:
Wash the peppers and leave them whole. Place on a baking and roast in oven until they become slightly charred.
Let cool then remove stem.
For the Dip:
Place the drained chick peas in a food processor with the garlic, peppers, seasonings and olive oil.
Process this mixture until smooth and fluffy.
Serve with your favorite chips or veggies.
Enjoy with Love,
Catherine
Tanya Walton says
hummus is one of my favourites!!
Chatty Crone says
I LOVE hummus - I have never put peppers in them - very interesting! sandie
Katherines Corner says
I love chick peas. I used to get them off of the street vendors roasted ans salted. Thank you for sharing at the Thursday Favorite Things blog hop. ♥
Miz Helen says
Your Chick Pea Dip looks awesome, I would just love it! Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
Miz Helen
Sandra Henslee says
I have really wanted to learn to make this kind of dip. It sounds like it is not too hard to do! Pinning! Thanks for sharing on The Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!
Terri Henkels says
Catherine, your dip sounds really tasty with the roasted peppers and served with pita chips! Yum!