1/4 cup chopped bottled roasted red bell peppers |
1/4 cup pitted kalamata olives |
3 tablespoons fresh lemon juice |
2 teaspoons extravirgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 garlic cloves |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
