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.
1 large or 2 small eggplant, washed and diced about the size of cherry tomatoes
1 small onion, chopped
1-2 garlic cloves, minced
extra virgin olive oil – will use roughly 4-5 tablespoons
Himalayan pink salt and freshly ground black pepper
3 tablespoons sundried tomatoes, finely diced
Toss all ingredients up to the salt (leave black pepper and tomatoes out of cooking steps)
Bake in 400° oven about 30 minutes, until soft and golden, stir a few times during cooking. Remove from oven, add pepper, sundried tomatoes, another drizzle of olive oil and salt if needed. Mash with a fork until only slightly chunky and well combined. Transfer to serving bowl alongside, crackers, pita chips, tiny rye toasts, or veggie sticks.