1. Preheat broiler. Line a rimmed baking sheet with foil and spray with cooking spray. Slice red peppers in half lengthwise and discard seeds and stem. Arrange slices cut-side down on prepared sheet. Broil, about 5 to 6 inches from the heat, until skins are well charred, about 10 to 12 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap; let stand 20 minutes. When cool enough to handle, remove skins from peppers.
2. As peppers rest, preheat oven to 400 degrees F. If the foil from the peppers is sticky with juices, discard and line baking sheet with a new sheet of foil and spray with cooking spray.
3. Stack tortillas on a work surface and slice into 16 wedges (for a total of 48 long triangles). Place wedges on baking sheet in a single layer - use a second sheet if needed so no wedges overlap.
4. In a small bowl, stir together thyme, oregano, and onion powder. Spray tortilla wedges with cooking spray, then sprinkle with herb mixture. Bake until golden and crisp, about 5 to 6 minutes. Watch carefully, as they can go from just right to burnt very quickly. Remove from oven and let cool. When completely cool, store in an airtight container at room temperature.
5. Place roasted red peppers, chickpeas, yogurt, shallot, lime juice, paprika, salt, and black pepper in a food processor or blender. Blend until just slightly chunky. Serve dip with tortilla crisps and, if desired, assorted raw vegetables.
Source: Hannaford fresh Magazine, September - October 2013