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3 medium sweet peppers
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons freshly squeezed lemon juice
approximately 1/4 cup feta
2 garlic cloves
1/2 teaspoon salt, or more to taste
4 tablespoons olive oil, plus more for drizzling
smoked paprika or pimenton (optional)
Grill the peppers, turning them frequently until they are black and blistered on the outside. Set them aside to cool. When they are cool enough to handle, remove the stems and seeds, but not the skins.
Whirl the peppers in a food processor with the remaining ingredients except the paprika. Taste. Adjust seasonings if you like. Serve in a bowl with a bit of olive oil drizzled on top and a sprinkle of smoked paprika.
Jobs for children: Children of almost any age can pull the tops off the cooled peppers and take out the seeds inside. Other easy tasks include squeezing the lemon and measuring all of the ingredients. The more mechanically inclined can open the can of chick peas and run the food processor.