Chickpea and Roasted Pepper Dip | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• 2 Tablespoons Chickpea (garbanzo Bean) Flour
• 1-¾ cup Water, Vegetable Stock, Or Liquid From Canned Chickpeas, Divided
• 1 Tablespoon Olive Or Coconut Oil
• ½ whole Small Yellow Onion, Sliced 1/8 Inch Thick
• 2 cloves Garlic, Thinly Sliced
• 10 whole Canned Piquillo Peppers
• ½ teaspoons (or More) Crushed Red Pepper Flakes
• 1 Tablespoon Ground Cumin
• 2 cans (15 Oz. Size) Chickpeas, Or 3 Cups Cooked
• 8 ounces, weight Spinach Leaves Or Baby Spinach, Roughly Chopped If Large
• ½ teaspoons Kosher Or Sea Salt
• ¼ teaspoons Ground Black Pepper
• 1 Tablespoon Lemon Juice Or Red Wine Vinegar
• 1 Tablespoon Finely Chopped Flat Leaf Parsley, For Garnish (optional)