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1 can chick peas drained
1/2 sweet or yellow onion - chunked
1 - 2 red bell peppers, cut in half lengthwise and seeded with vein removed
1 chipotle pepper (canned, and about 1 tbsp of the adobo sauce)
4-5 cloves garlic
1-2 tbsp olive oil
put the onions, red peppers and garlic on a roasting pan lined with foil, lightly drizzle with 1 tbsp olive oil and broil for about 10 minutes, flip, and another 5-10 mins. you want the onions soft, the skins ont he peppers blackened, and the garlic will brown slightly.
scrape skin off peppers, smash the garlic, and move it all to a food processor. add the chipotle, the adobo sauce, and process for a few seconds to get a good fine chop on everything. add the chick peas and process until smooth, adding just a touch of olive oil to make the mixture smooth. You must add the olive oil slowly so it emulsifies or else you will end up with a puddle of olive oil in the bottom of your serving dish.
place the mixture into a serving bowl and chill for at least one hour.
makes about 8 1/4 cup servings - 108 cals, 4g fat, 14.1 carbs, 2.8g protien
Far better than ranch dip, works well for wrap spreads, and a decent veggie dip. It tastes wonderful and if you like spicy it could definitely take another chipotle pepper. I wasn't able to figure out the fiber profile for the beans so not sure how much that will affect the carb count.
1/2 sweet or yellow onion - chunked
1 - 2 red bell peppers, cut in half lengthwise and seeded with vein removed
1 chipotle pepper (canned, and about 1 tbsp of the adobo sauce)
4-5 cloves garlic
1-2 tbsp olive oil
put the onions, red peppers and garlic on a roasting pan lined with foil, lightly drizzle with 1 tbsp olive oil and broil for about 10 minutes, flip, and another 5-10 mins. you want the onions soft, the skins ont he peppers blackened, and the garlic will brown slightly.
scrape skin off peppers, smash the garlic, and move it all to a food processor. add the chipotle, the adobo sauce, and process for a few seconds to get a good fine chop on everything. add the chick peas and process until smooth, adding just a touch of olive oil to make the mixture smooth. You must add the olive oil slowly so it emulsifies or else you will end up with a puddle of olive oil in the bottom of your serving dish.
place the mixture into a serving bowl and chill for at least one hour.
makes about 8 1/4 cup servings - 108 cals, 4g fat, 14.1 carbs, 2.8g protien
Far better than ranch dip, works well for wrap spreads, and a decent veggie dip. It tastes wonderful and if you like spicy it could definitely take another chipotle pepper. I wasn't able to figure out the fiber profile for the beans so not sure how much that will affect the carb count.