Smoky Roasted Red Pepper & Chickpea Mezze
This vibrant, smoky dip captures the soul of a Mediterranean market in under 20 minutes. It’s packed with texture and served best with warm pita bread.
By Maya Solis on YouTube
Ingredients
for 4 servings
- 1 canchickpeas — drained and rinsed
- 250 gjarred roasted red peppers — chopped
- 3 clovesgarlic — minced
- 0.5 cuptahini
- 2 tbsplemon juice
- 3 tbspextra virgin olive oil
- 1 bunchfresh parsley — chopped
- 1 tspcumin
- 1 tspsmoked paprika
- 0.5 pinchessalt
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 4 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Chop the roasted red peppers, garlic, and parsley.
5 min→ prep work
- 2
Heat olive oil in a skillet over medium heat. Add the minced garlic, cumin, and smoked paprika.
3 minDone when: garlic is fragrant and slightly golden
- 3
Add the drained chickpeas and chopped peppers to the skillet.
2 min · 1 min attention - 4
Simmer for 5 minutes to allow the spices to penetrate the chickpeas.
5 min · 1 min attention⏱ peppers are tender and oil is absorbed · 5 minDone when: peppers are tender and oil is absorbed
- 5parallel track
In a small bowl, whisk together the tahini, lemon juice, and a pinch of salt until smooth.
3 min - 6
waits for: steps 4 and 5
Remove the skillet from heat. Fold in the tahini dressing and chopped parsley.
2 minDone when: well combined and creamy
Why this grade?
- influencer provenance+45
- 4 verified cooks+6.3
- Trust score51/100