As if roasted shishito peppers aren’t delicious enough on their own, we’ve combined then with creamy chickpeas, zing of citrus, and kick of red pepper flakes. Packed with plant protein and flavor, this hummus dip makes an excellent vegan appetizer or snack.
What you’ll need:
Measuring cups and spoons
1 cup shishito peppers
3 tbsp tahini
2 cloves garlic
½ lemon, juiced
½ lime, juiced
2 tsp red pepper flakes, divided
3+ tbsp olive oil, plus more for roasting
Salt and pepper, to taste
1. Pre-heat the oven to 400F. Toss the peppers with olive oil, salt, and pepper and roast for 5-10 minutes, until darkened and soft. When cooled, remove the stems.
2. In a food processor, add chickpeas, tahini, garlic, lemon, and lime juices. Blend until mixed.
3. Add roasted peppers, red pepper flakes, salt, and pepper, plus more olive oil to taste. Pulse until smooth.
4. Plate, topped with more red pepper flake, salt and pepper, and a drizzle of olive oil. Serve with crackers, warm pita bread, or cut veggies to dip and enjoy!