Roasted Red Pepper & Chick Pea Dip (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 16 oz canned garbanzo beans; rinsed and drained 7 oz Jar roasted red peppers; rinsed and drained 1/2 cup plain yogurt or non dairy sour cream substitute 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper

Instructions

Process all ingredients in a food processor or blender until smooth. Makes 2 cups.

Serving Size

makes 2 cups

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .