High Protein Roasted Capsicum Dip
Elevate your snack game with this High Protein Roasted Capsicum Dip—a vibrant, flavorful recipe that’s as nutritious as it is delicious. Packed with bold roasted red bell peppers, creamy Greek yogurt, and protein-rich chickpeas, this dip delivers a satisfying blend of smoky, tangy, and savory flavors in every bite. Seasoned with garlic, paprika, cumin, and a splash of zesty lemon juice, it’s the perfect guilt-free accompaniment to pita bread, crudités, or crackers. Ready in just 40 minutes, including char-grilling the bell peppers for an irresistible depth of flavor, this easy, healthy dip is ideal for everything from everyday snacking to crowd-pleasing appetizers.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 400 grams canned chickpeas
- 200 grams plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.5 teaspoon cumin
Instructions
Preheat your oven to 220°C (428°F).
Place the two red bell peppers on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the skins are charred and blistered, turning halfway through.
While the peppers roast, drain and rinse the canned chickpeas thoroughly.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover with a plate or plastic wrap and let them sit for about 5 minutes. This will make peeling them easier.
Peel the charred skin off the bell peppers, remove the seeds and stems, and roughly chop the peppers.
In a food processor, combine the chopped roasted peppers, chickpeas, Greek yogurt, lemon juice, olive oil, and garlic cloves.
Blend the mixture until smooth, scraping down the sides as needed.
Add salt, ground black pepper, paprika, and cumin to the mixture and blend again until well incorporated.
Taste and adjust the seasoning, if necessary. You can add more salt, pepper, or lemon juice as desired.
Transfer the dip to a serving bowl, garnishing with a drizzle of olive oil and a sprinkle of paprika if desired.
Serve the roasted capsicum dip with pita bread, vegetable sticks, or your choice of crackers for dipping.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 31.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1874 mg | 40% | |
*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.
