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1) Add 4 tablespoons of the olive oil to heat a heavy-bottomed 10 inch skillet over medium-high heat, and add the red peppers, jalapenos, shallots, and garlic and sweat until soft, about 10 minutes.
2) Season with salt and pepper to taste to help release the juices and stir with a wooden spoon. Add the chickpeas and cook, stirring often, until the mixture is softened further and the juices have reduced slightly, about 5 minutes.
3) turn off the heat and let cool slightly. Transfer the mixture to a food processer or blender and blend until the remaining 1/2 cup of olive oil in a slow thin stream as you do.
4)Transfer to a bowl and adjust the seasoning with salt and pepper to taste. Cool to room temperature, then whisk in the lemon juice. Store in the refrigerator for up to 1 week.
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|Serving Size: 1 Serving (901g)|
|Recipe Makes: Servings|
|Calories from Fat: 66 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 1769.4mg||61 %|
|Potassium 1787.8mg||47 %|
|Total Carbohydrate 162.9g||48 %|
|Dietary Fiber 30.6g||122 %|
|Sugars, other 132.3g|
|Protein 33.7g||48 %|
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Calories per serving: 834
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