Roasted Red Pepper Dip
1, 15-oz far roasted red peppers (or you can roast your own 2-3 large red peppers, de-seeded/cut in half)
1, 15 oz can white beans or chickpeas
1-2 cloves garlic
1 tsp lemon juice
1/2 tsp celery seed
dash chili powder
dash salt & pepper
splash olive oil
Combine all ingredients in a blender or food processor and blend until smooth. If mixture looks too thin you can thicken it with chickpea flower or as I did 1/4 cup ground flax-seed meal.
Chill for at least an hour to overnight. Serve with assorted vegetables, crackers, pita chips or toasted baguette slices.