16 ounces chickpeas |
6 ounces roasted red bell peppers |
1 jalapeno, seeded, diced |
1 tablespoon chopped garlic |
3 tablespoons chopped cilantro leaves |
1 teaspoon paprika |
3 tablespoons chopped onion |
1 teaspoon freshly cracked black pepper |
1 tablespoon chipotle pepper in adobo |
1/4 cup extra-virgin olive oil |
toasted pita bread, for serving |