Roasted Vegetable & Chickpea Dip

Ryan Eckles, Project Bread

School-sized

School Lunch

Roasted Vegetables & Chickpea Dip

This recipe is the perfect way to spice up your veggie dip. The key is roasting the bell pepper, onions, and zucchini to get some color and release some of the natural sweetness in the vegetables. We like the addition of smoked paprika, but we encourage you to experiment with other herbs (rosemary, thyme, etc.) and spices (chipotle, adobo, etc.) to your liking.

YIELD: 50 SERVINGS, 1/2 cup PORTIONS

Ingredients

1 no. 10 can chickpeas, drained

6 bell peppers, sliced

6 onions, sliced

6 zucchinis, sliced

¼ cup + 2 Tbsp garlic cloves

½ cup olive oil

1 Tbsp Kosher salt

1.5 Tbsp black pepper, ground

1 Tbsp smoked paprika

2 Tbsp red wine or cider vinegar

Directions

  1. Preheat oven to 400°F.
  2. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on parchment lined sheet pan and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, about 45 minutes. Remove from the oven and cool completely.
  3. Place cooled vegetables, salt, pepper, smoked paprika, vinegar and drained beans into food processor and blend until mixed but not completely smooth.
  4. Taste and season with salt, pepper, or smoked paprika if necessary. Transfer to containers and refrigerate for up to 1 week.
  5. Serve with vegetable sticks, pita bread, tortilla strips, or pretzels for dipping or use as a spread on wraps and sandwiches.

USDA Requirement

1/2 cup legume vegetable subgroup

NUTRITIONAL INFORMATION

Calories 76 calories Saturated Fat  0.24 g Sodium 139 mg Carbohydrate 10.8 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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