Lebanese Guacamole

1. To roast the yellow or orange bell pepper, heat oven to 400 degrees F. Roast one pepper on a tray for 15 to 20 minutes or until blistered on top side. Turn to other side and roast for 15 to 20 minutes longer. Remove from oven and place in a paper bag for 5 minutes to steam. Peel and remove skin, stem and seeds, then dice the pepper. Reserve remaining pepper for another use.
2. Gently combine avocado, juice, zest, garlic and seasonings with the roasted pepper.
3. Stir in half of the chick peas.
4. Taste, then add salt if desired.
5. Top with remaining chick peas and a sprinkle of Aleppo pepper.

Serving Suggestion: Serve with baked pita chips.

Beverage Pairing: Iced hibiscus tea