Roasted Red Pepper Pseudo Hummus

Ok, I’ve got a little secret to tell you. We had our gas cut off the other day. We woke up to nothing. No heat, no hot water and no gas stove. It seems that my gas payment literally got lost in the mail. Oh sure it was a little late anyway, but really I sent the check for the whole thing like 2 weeks ago and they never got it, so Georgia Natural cut us off.
The worst part was that we had invited some people over for dinner that evening and after paying the bill over the phone, we wouldn’t have gas until the next day. Luckily, my hubby had decided to smoke some chicken for dinner and I just had to come up with some sides I could make in the microwave. I also really needed a good appetizer but it couldn’t require heat.
So this dip is what I came up with. It’s a variation on a white bean dip, but I didn’t have any white beans. I did have chickpeas and a jar of roasted bell peppers that I bought in the clearance bin. There is no tahini in this dip, hence the “Pseudo” in the title, but it is delicious all the same.
I threw it all together in my food processor and served it up in a bowl with some crackers… and then forgot to set it out for everyone to enjoy.
So, I am enjoying this dip today with my lunch and I don’t have to share. Which is good, because this is an amazing dip.

Roasted Red Pepper Pseudo Hummus
1 (15-ounce) can chickpeas, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
Salt &black pepper
1 teaspoon dried oregano
2 slices of jarred roasted red pepper in oil ( approx. a 1/3 cup)

Put all ingredients into a food processor and blend until pureed. Serve in a dish with crackers, fresh veggies, or pita chips.