Hope this makes up for my lack of a recipe post last week! =p

After eating entirely too many Tostitos, I’ve decided to embark on a quest for healthy snacks! Enter this chickpea and roasted pepper dip recipe that I found on skinnytaste.com! Its kind of like hummus, except not really since it doesn’t use tahini…but its pretty close! Its also super easy to make. Here’s what you need:

• 1 15 oz can garbanzo beans, drained
• 1 medium roasted red pepper, skin and seeds removed
• 2 tbsp fresh parsley, leaves only (I didn’t have fresh so I used 1 tbsp dried)
• 2 cloves garlic
• 2 tbsp sesame oil
• juice of 1 lemon
• salt and fresh pepper

I had never roasted a pepper before, so that was an experience, but it was pretty simple! I used my gas stove, and it only took a few minutes. After the pepper is roasted (and seeds and skin are removed), combine all ingredients in a food processor or blender and blend to desired consistency (you can add a little water if you want it less thick). I wish mine were a little more creamy like the picture from the original recipe, but it was still yummy! Next time I make it I will add more salt. The recipe doesn’t say how much to add…I did about 1/4 tsp which was really not enough.

Serve with veggies or chips! I like having it with celery 🙂