6 Servings
INGREDIENTS
3 large Red Peppers cleaned
1 can of Chickpeas
3 tablespoons of Heloi Rice Bran Oil
2 cloves of Garlic
1 teaspoon of ground Cayenne
2 teaspoons of ground Cumin
2 teaspoons of fresh Lemon Juice
4 tablespoons of fresh Cilantro finely chopped
1/4 cup of Plain Yogurt
Salt and Black pepper
INSTRUCTION
Preheat oven to 400°F
Toss red pepper and garlic cloves with oil and roast in the oven for 30 minutes or until red peppers are charred.
Add red pepper, garlic, chickpeas, cayenne, cumin and lemon juice in a blender and process until smooth.
Fold in yogurt and fresh cilantro. Season with salt and black pepper to taste.
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Try using this charred red pepper dip recipe as a substitute for tomato sauce in your pasta.
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This naturally sweet vegetable contains lycopene, which studies have shown may help protect against various cancers of the cervix, prostate, bladder and pancreas.
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Vinaigrettes + Dips 
