Roasted Bell Pepper and Chickpea Pate

Roasted Bell Pepper and Chickpea Pate

This bell pepper and chickpea pate is the perfect dip for veggies or crackers. Serve it as an appetizer or enjoy as a snack.

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  • 1 cup chickpeas
  • 1 red bell pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 1 bay leaf
  • Salt, to taste
  • Ground black pepper, to taste
  • Juice of 1/2 lemon
  • Hot paprika, to garnish


  1. Place the chickpeas in a bowl, and cover with water. Soak overnight.
  2. In the morning, rinse well and drain. Place in a pot, cover with water again and bring to a boil. Reduce the heat, add the bay leaf and simmer for about 2 hours. When the beans are cooked through, remove from heat, drain and transfer to a food processor.
  3. While the chickpeas are cooking, preheat the oven to 400 F.
  4. Rinse the bell pepper and pat dry. Cut into halves, and remove the core and seeds. Brush with a little bit of olive oil, pierce some holes with a fork and place on a baking dish, cut side down. Bake for 20 to 30 minutes or until soft.
  5. Remove from the oven and place in a paper bag until it cools down. Take off the skin and slice.
  6. Add the pepper slices to the food processor. Bring in all the other ingredients and process until smooth. If you want a thinner consistency, add a few tablespoons of water.
  7. Sprinkle hot paprika and drizzle some more olive oil to serve.
  8. Enjoy it with vegetable sticks or buckwheat crackers.


Total time: 2 hours, 50 minutes (plus soak time) Prep time: 20 minutes (plus soak time) Cook time: 2 hours, 30 minutes

NUTRITION INFORMATION: Calories: 169 Fat: 7g Carbs: 22g Protein: 7g

Roasted Bell Pepper and Chickpea Pate

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