Ingredients
- 2 cans chickpeas (15 ounces each)
- 1/2 cup cilantro (2 handfuls)
- 1 jalapeño pepper, coarsely chopped
- Zest and juice of 1 lemon
- 1 clove garlic
- 2 tablespoons ABQ Olive Oil Company Serrano Honey vinegar
- 1/4-1/2 cup ABQ Olive Oil Company mild extra virgin olive oil (EVOO)
- Salt and pepper
- 12 mini bell peppers cut in half
Directions
Pulse all the ingredients in a food processor until a smooth paste forms; transfer to a bowl. Cut peppers in half and fill with dip.