Smoky Red Pepper Chickpea Dip

A Little Story About My Friend Linda

My friend Linda brought this dip to a picnic last summer. I took one bite and my eyes got wide. I had to have the recipe right away.

She laughed and wrote it on a napkin for me. I still laugh at that. A wonderful recipe on a flimsy napkin! It is now one of my favorites to make. Do you have a recipe from a friend that you treasure?

Why Soaking Chickpeas Matters

Let’s talk about the chickpeas. If you use dried ones, you must soak them first. I add a splash of apple cider vinegar to the water.

This little trick makes them easier to digest. Your tummy will thank you later. It also helps them get wonderfully soft and creamy. This matters because a smooth dip is a joy to eat.

The Magic of Roasted Peppers

Roasting the peppers is my favorite part. The smell that fills your kitchen is just amazing. It smells warm and a little bit sweet.

Putting them in a bowl to steam is the secret. It makes the skins slip right off. Fun fact: This method works for peeling tomatoes, too! Have you ever roasted your own vegetables before?

Bringing It All Together

Now for the fun part. You put everything in the food processor. Listen to the whirring sound. Watch the mixture turn into a beautiful, smooth pink dip.

A little water makes it extra creamy. The tahini and lemon make it taste bright. This is where the magic happens. I always take a taste at this point. It makes me so happy.

Why This Recipe is Special

This is more than just a snack. Sharing food you made with your own hands is a gift. It says, I care about you.

Making things from scratch connects us to our food. You know every single ingredient that went into it. That is a wonderful feeling. What is your favorite homemade snack to share?

Ingredients:

Ingredient	Amount	Notes
Cooked chickpeas	2 cups
Red bell peppers	2	Roasted
Tahini	1/4 cup
Lemon juice	from one large lemon
Garlic	1 clove
Extra virgin olive oil	2 tablespoons	Plus more for garnish
Cumin	1/2 teaspoon
Water	2 tablespoons
Salt	3/4 teaspoon

My Smoky Red Pepper Chickpea Dip

I have always loved a good dip. This one reminds me of summer picnics. My grandson calls it “orange hummus.” I still laugh at that. It is creamy and a little smoky. Doesn’t that smell amazing? Let’s make some together.

Ingredients

• 1 cup dried chickpeas (or 2 cans, rinsed)
• 1 tsp apple cider vinegar (for soaking)
• 2 large red bell peppers
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 cloves garlic
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt to taste
• Olive oil for drizzling

Instructions

Step 1: First, we need to prepare our chickpeas. If you are using dried ones, soak them overnight. Just cover them with water and a tiny splash of apple cider vinegar. This makes them so much easier to digest. In the morning, just rinse them well. They will have plumped up nicely.

Step 2: Now, let’s cook those chickpeas until they are super soft. I use my Instant Pot for this. I cook them on high pressure for 45 minutes. You can also simmer them in a pot on the stove. It will take about an hour. (My hard-learned tip: cook them until they are mushy. This makes the dip extra smooth!).

Step 3: While the chickpeas cook, we roast the peppers. Cut them in half and take out the seeds. Lay them on a baking sheet. Roast them in a very hot oven until their skins are blackened. This gives them that wonderful smoky flavor we love.

Step 4: Right out of the oven, put the hot peppers in a bowl. Cover it with a plate. Let them steam for a while. Once they are cool enough to touch, the skins will peel right off. It is like magic! Do you like red peppers or yellow peppers more? Share below!

Step 5: Finally, put everything into a food processor. Add the chickpeas, peeled peppers, tahini, lemon juice, and our spices. Blend it all until it is perfectly smooth. I always give it a little taste here. Sometimes I add a pinch more salt. Trust your own tongue.

Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes (plus overnight soaking)
Yield: 6 servings
Category: Appetizer, Snack

Three Fun Twists to Try

This recipe is wonderful as it is. But it is also fun to play with. You can make it a little different each time. Here are a few ideas I like.

Spicy Kick: Add a pinch of cayenne pepper or a small, chopped jalapeño. It will give the dip a nice, warm buzz.

Herb Garden: Stir in a big handful of fresh parsley or dill after blending. It makes it taste so fresh and green.

Sun-Dried Tomato: Swap one of the red peppers for a few sun-dried tomatoes. It makes the flavor even deeper and richer.

Which one would you try first? Comment below!

Serving Your Beautiful Dip

Now, how should we serve our creation? I love to drizzle a little olive oil on top. Then I add a sprinkle of paprika for color. It looks so pretty on the table. Serve it with warm pita bread or crunchy carrot sticks. Everyone will love dipping into it.

For a drink, a crisp iced tea goes perfectly. It cleanses the palate. If you are having a grown-up gathering, a chilled glass of rosé is lovely. It is a perfect match for the smoky flavor.

Which would you choose tonight?

Keeping Your Dip Happy

This dip is a wonderful make-ahead friend. It keeps well in the fridge for about five days. Just put it in a container with a tight lid. I always press plastic wrap right on the dip’s surface. This stops it from drying out.

You can also freeze it for a month. I use a freezer-safe jar and leave a little space at the top. Thaw it in the fridge overnight when you are ready. I once forgot to leave space and my jar cracked. What a mess that was!

Batch cooking saves you time on busy days. It means a healthy snack is always ready for you. A little planning makes your whole week easier. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Hiccups

Is your dip too thick? Do not worry. Just add a tablespoon of water or lemon juice. Blend it again until it looks smooth. I remember when my first batch was like paste. A little extra water fixed it right up.

Does it taste a bit bland? It might need more salt or lemon. Seasoning makes all the flavors pop. Getting the taste right builds your cooking confidence. You learn to trust your own senses.

Is the garlic flavor too strong? Try roasting your garlic clove first. It makes the flavor sweet and gentle. This small change creates a much smoother, richer dip. Which of these problems have you run into before?

Your Dip Questions Answered

Q: Is this dip gluten-free? A: Yes, all the ingredients are naturally gluten-free. It is a safe and tasty choice for everyone.

Q: Can I make it ahead of time? A: Absolutely. Making it a day early lets the flavors become best friends.

Q: I do not have tahini. What can I use? A: You can use smooth, natural almond butter instead. The taste will be a little different but still good.

Q: Can I double the recipe? A: Of course. Just make sure your food processor is big enough to handle it all.

Q: Are the fresh herbs really optional? A: Yes, but they make it look so pretty. A little sprinkle on top is like a nice hat. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this smoky dip. It always reminds me of summer picnics. Food is best when shared with people we love.

Fun fact: Chickpeas are also called garbanzo beans. They are just two names for the same friendly little bean!

I would be so happy to see your creation. Have you tried this recipe? Tag us on Pinterest! Show me your beautiful bowl of dip. Happy cooking!

—Olivia Hartwell.