- 1 lb Pure Flavor® Aurora Bites Mini Sweet Peppers, divided
- 2 cloves garlic, crushed
- 1 lemon, juiced
- 1 19oz can chickpeas, drained & rinsed
- 2 tbsp tahini
- 2 tbsp plain yogurt
- 1 tbsp olive oil
- Salt to taste
- Naan toasts, for serving
Boil chickpeas for 15-20 minutes until tender. Drain and set aside until cooled.
Reserve 6 peppers for garnish. Cut remaining peppers in half and remove seeds, ribs, and stems. Drizzle all with olive and roast all on the middle rack at 400º F for 25-30 minutes. Set aside until cooled.
In a food processor, add chickpeas, tahini, lemon juice, salt, garlic, olive oil, and yogurt and blend until combined. Add in the halved roasted peppers and continue mixing until smooth.
Spread out onto a board and garnish with toppings of your choice.
Serve with remaining roasted peppers and pita bread.
Serve with your favorite toppings such as cherry tomatoes, cucumber, feta cheese, radish, mint, parsley, and smoked paprika.
Recipe Created by Hanan Ghadban
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