Chickpeas and Roasted Red Pepper Dip- Clean Eating
Adapted loosely from Smittenkitchen
1 15-ounce can of chickpeas, rinsed and drained
1 small jar roasted red peppers, or about 1 cup, drained
2 garlic cloves, minced (I use roasted garlic)
Juice from half a lemon
Salt and pepper to taste
 
Puree everything in a food processor until smooth. Add a little olive oil if it is too thick. Add salt and pepper if needed. Serve with pita chips, chips or raw vegetables.