Ingredients
1 pound small sweet peppers
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 can (15 ounces) chickpeas, drained and rinsed
1 clove garlic, chopped
1 teaspoon red-wine vinegar
1 bunch radishes, for serving
Preparation
Heat oven to 400 degrees. On a rimmed baking sheet, drizzle peppers with 1 tablespoon oil. Season with salt and pepper and toss to coat. Roast until tender, about 18 minutes. Let cool slightly, then rub off skins and remove stems and seeds.
In a food processor, puree chickpeas and garlic until very smooth, 1 to 2 minutes. Add roasted peppers and vinegar and puree until combined. With machine running, drizzle in remaining 2 tablespoons oil. Season with salt and pepper. Serve with radishes.
