112-ounce jar roasted red peppers(or two large, whole roasted red peppers - seeds and stem removed, then chopped)
½teaspoon saltor to taste
1tablespoonlemon juice (may sub vinegar in a pinch)
pita chips, tortilla chips, fresh veggies, or crackers for serving
Add chickpeas, red peppers, garlic, italian seasoning, salt, olive oil, water, and lemon juice to a food processor or high powered blender. Pulse until pureed as smooth as possible. (may still be a little bit chunky, that's okay)
Transfer to a serving dish and serve with pita chips (or other serving options such as those mentioned in the ingredients). Garnish with fresh parsley or cilantro and minced garlic if desired. Store in airtight container, chilled, up to 2 weeks.
This recipe makes a large batch, you can half it if serving a smaller crowd.