Chickpea and Roasted Pepper Dip Recipe

Name: Chickpea and Roasted Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Chickpea (garbanzo Bean) Flour; 1- 3/4 cup Water, Vegetable Stock, Or Liquid From Canned Chickpeas, Divided; 1 Tablespoon Olive Or Coconut Oil; 1/2 whole Small Yellow Onion, Sliced 1/8 Inch Thick; 2 cloves Garlic, Thinly Sliced; 10 whole Canned Piquillo Peppers; 1/2 teaspoons (or More) Crushed Red Pepper Flakes; 1 Tablespoon Ground Cumin; 2 cans (15 Oz. Size) Chickpeas, Or 3 Cups Cooked; 8 ounces, weight Spinach Leaves Or Baby Spinach, Roughly Chopped If Large; 1/2 teaspoons Kosher Or Sea Salt; 1/4 teaspoons Ground Black Pepper; 1 Tablespoon Lemon Juice Or Red Wine Vinegar; 1 Tablespoon Finely Chopped Flat Leaf Parsley, For Garnish (optional)

Servings: persons

2 Tablespoons Chickpea (garbanzo Bean) Flour
1- 3/4 cup Water, Vegetable Stock, Or Liquid From Canned Chickpeas, Divided
1 Tablespoon Olive Or Coconut Oil
1/2 whole Small Yellow Onion, Sliced 1/8 Inch Thick
2 cloves Garlic, Thinly Sliced
10 whole Canned Piquillo Peppers
1/2 teaspoons (or More) Crushed Red Pepper Flakes
1 Tablespoon Ground Cumin
2 cans (15 Oz. Size) Chickpeas, Or 3 Cups Cooked
8 ounces, weight Spinach Leaves Or Baby Spinach, Roughly Chopped If Large
1/2 teaspoons Kosher Or Sea Salt
1/4 teaspoons Ground Black Pepper
1 Tablespoon Lemon Juice Or Red Wine Vinegar
1 Tablespoon Finely Chopped Flat Leaf Parsley, For Garnish (optional)

1
Mix chickpea flour with 3 tablespoons of the water or stock in a small dish until smooth.
2
Set aside.
3
Heat oil in medium cast iron or other skillet.
4
Add onion and cook over medium heat for 5 minutes, until softened and slightly browned.
5
Add garlic, piquillo peppers, and red pepper flakes and cook another 2 minutes, until fragrant without browning garlic.
6
Add cumin and stir to coat, cooking for a couple minutes.
7
Add chickpeas, remaining stock or water, and chickpea flour mixture, then adjust heat to a simmer and stir frequently.
8
Smash a few of the chickpeas with a wooden spoon as they cook.
9
After about 5 minutes, when there is still some liquid in the pan, add spinach leaves and simmer gently until wilted and liquid has reduced further.
10
Off heat, season with salt, pepper, and lemon juice or vinegar.
11
Portion into ramekins or cazuelas (pictured) and hold in a warm oven until ready to serve, or serve directly from the pan, being careful, as it will remain hot for a while.
12
Garnish with parsley if desired.
13
As tapas or an appetizer, serve with socca (see blog post for recipe link), bread, or crostini and more olive oil.
14
Note: Vegan and gluten-free, as written.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Chickpea (garbanzo Bean) Flour, 1- 3/4 cup Water, Vegetable Stock, Or Liquid From Canned Chickpeas, Divided, 1 Tablespoon Olive Or Coconut Oil, 1/2 whole Small Yellow Onion, Sliced 1/8 Inch Thick, and more.

Yes, Chickpea and Roasted Pepper Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea and Roasted Pepper Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions