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Place all of the ingredients in the bowl of a high-speed blender or food processor.
Pulse until smooth and creamy.
Preheat the air fryer to 350 degrees Fahrenheit.
Toss the chickpeas in olive oil and seasonings, coating evenly.
Air fry 3-5 minutes or until golden and crisp, shaking halfway through.
Top the roasted red pepper dip with the chickpeas, and serve.
Store the roasted red pepper dip in an airtight container in the fridge for up to 4 days.