Roasted Vegetable & Chickpea Dip | USDA Recipe for Schools
This school meal recipe is the perfect way to spice up your veggie dip.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at projectbread.org.
Ingredients
- 2 1/2 no. 10 cans chickpeas, drained
- 12 bell peppers, sliced
- 12 onions, sliced
- 12 zucchinis, sliced
- 3/4 cup garlic cloves
- 1 cup olive oil
- 2 Tbsp Kosher salt
- 2 Tbsp black pepper, ground
- 2 Tbsp smoked paprika
- 1/4 cup red wine or cider vinegar
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