Ingredients

Scale

10 mini sweet peppers
24 sweet cherry or grape tomatoes
3 cloves garlic
1 15-oz. can chickpeas (or 2 cups cooked chickpeas)
1/2 – 1 teaspoon salt
1/4 cup cashews
Serrano peppers, to taste

Instructions

Preheat the oven to 425 F and spray a baking sheet with cooking spray. Place the tomatoes and peppers on the baking sheet and roast in the oven for 15 – 20 minutes or until the peppers are browned (possibly even a little blackened) and the tomatoes have burst and reduced, turning the peppers over once they are browned on one side to let the other side roast.
Remove from oven and let the peppers and tomatoes cool a bit. Pull the stems and seeds from the peppers, then put both peppers and tomatoes in a food processor (or mini food processor) with the rest of the ingredients and blend until smooth.
Serve with your favorite dippers … great with veggies, toasted pita chips, crusty bread rounds/toasts or crackers.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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