Pimento Pepper & Chickpea Dip

I was looking for a new tip to make to bring to my friend’s shore house this past weekend.  Don’t get me wrong, I *love* my onion dip (you know, good old sour cream and Lipton’s onion soup mix), and I enjoy my cheeseburger dip and spinach artichoke dip very much.  But, I was in the mood for a change, and after searching some blogs, I found this for inspiration.

I changed it slightly…instead of roasted red peppers I used pimentos (because they were already in my fridge).  I was expecting a sort of hummus, but I’m not really sure if that’s what I ended up with.  It was, however, a definite dip…great for chips or crackers or fresh veggies.  Best part = there was absolutely no cooking involved!

You’ll need a food processor or blender for this one.  I don’t have either.  *Luckily*, I have a mini food chop, which worked just fine…

  • Drain a can of chickpeas and add them to your food processor.
  • Peel 2 cloves of garlic and pile up about 2 tablespoons of fresh parsley (just the leaves, no stems!).
  • Add the garlic and parsley to the food processor.
  • Slice up 1 large pimento pepper (or roasted pepper…make sure you remove all seeds).
  • Add the pepper to the processor.
  • Add the juice of 1 lemon.
  • Add 2 tablespoons of sesame oil.

  • Add some s&p to taste.

Sorry it’s blurry…I guess I wasn’t paying attention when I took it!

  • Process all ingredients together until smooth.
  • If the consistency is a little thick for you, add a splash of water (about 1/8 cup).

Serve immediately or refrigerate until needed.  Serve with whatever dippers you’d like.  I think I’ll try this again with a roasted red pepper instead of the pimento.  I’m sure it’s equally as tasty.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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