Heart-Healthy Roasted Red Pepper Dip
Elevate your snack game with this Heart-Healthy Roasted Red Pepper Dip, a nutrient-packed favorite that's as delicious as it is wholesome! Featuring sweet and smoky oven-roasted red peppers paired with protein-rich chickpeas and creamy tahini, this dip delivers bold Middle Eastern-inspired flavors in every bite. A touch of lemon juice, garlic, and spices like cumin and smoked paprika create a vibrant and perfectly balanced taste, while fresh parsley adds a burst of color and freshness. Ready in just 35 minutes, this easy-to-make vegan dip is ideal for serving with whole-grain pita, crunchy veggie sticks, or even as a flavorful sandwich spread. Perfect for parties, meal prep, or a heart-healthy snack, this dish will quickly become your go-to crowd-pleaser.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 large garlic cloves
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, turning halfway, until the skins are charred and the peppers are soft.
Remove the peppers from the oven and place them in a sealed plastic bag or bowl covered with plastic wrap for about 10 minutes. This will make it easier to peel the skins.
While the peppers are cooling, peel the garlic cloves and set aside.
Once the peppers are cool enough to handle, peel off and discard the skins, stems, and seeds.
In a food processor, combine the peeled red peppers, garlic cloves, chickpeas, extra-virgin olive oil, lemon juice, tahini, ground cumin, smoked paprika, sea salt, and black pepper.
Blend the ingredients until the mixture is smooth and creamy. You may need to stop and scrape down the sides a few times to ensure all ingredients are fully incorporated.
Transfer the dip to a serving bowl and sprinkle the chopped fresh parsley on top.
Serve the roasted red pepper dip with whole-grain pita bread, fresh vegetable sticks, or as a sandwich spread. Enjoy!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 40.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2602 mg | 200% | |
| Iron | 10730.6 mg | 59614% | |
| Potassium | 2712 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
