3 1/2 C Chickpeas

2 Roasted Red Peppers

2 tsp Oregano

1 tsp Black Pepper

3 Garlic Cloves (fresh)

5 Lemon Citrus Cubes

4 TBSP Tahini

3 TBSP Dehydrated Yeast (fortified with B12)

1 C Water

 

  • Soak, rinse and boil the chickpeas (according to your appliance directions) until soft; drain
  • Slice/Deseed Red Peppers and place in a baking dish with enough water to cover the bottom
  • Roast Red Peppers with Oregano and Black Pepper at 250°C for 30 minutes (until tops are blackened)
  • Place all ingredients (except Chickpeas) in a food processor fitted with an S-blade
  • Blend until smooth
  • Add mixture to drained Chickpeas and blend to desried consistency with a hand blender
  • Add water as needed/desired (1 TBSP at a time)
  • Store in an air-tight container in the refrigerator for up to 10 days

Roasted Pepper & Chickpea Dip

  • There is nothing to purchase/download. The FREE instructions are found in the description.

 

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