Low Sodium Roasted Capsicum Dip
Indulge in the vibrant and smoky flavors of this Low Sodium Roasted Capsicum Dip, a heart-healthy and flavorful addition to your appetizer spread. Made with perfectly roasted red bell peppers and garlic, this dip combines fresh lemon juice, olive oil, and a dash of warm cumin for a creamy, aromatic blend that's sure to delight your taste buds. With no added salt, it's packed with natural goodness and enhanced by a touch of zing from crushed red pepper flakes and fresh parsley. Perfect for pairing with crisp veggies, whole-grain pita, or low-salt crackers, this easy-to-make dip is ready in just 40 minutes and is ideal for anyone seeking nutritious yet indulgent snacking options. Whether you're hosting a gathering or prepping healthy snacks, this roasted capsicum dip is bound to impress!
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Recipe Information
Ingredients
- 3 red bell peppers
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh parsley
- 0.25 teaspoon crushed red pepper flakes
Instructions
Preheat the oven to 425°F (220°C).
Wash and dry the red bell peppers. Slice them in half lengthwise and remove the stems, seeds, and membranes.
Place the bell pepper halves, skin side up, on a baking sheet lined with parchment paper.
Place whole garlic cloves, unpeeled, between the bell peppers on the baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the skins of the bell peppers are charred and blistered.
Remove the baking sheet from the oven and let the peppers cool slightly. When cool enough to handle, peel off the skins and remove the garlic cloves from their skins.
In a food processor, combine the roasted peppers, roasted garlic, lemon juice, olive oil, ground black pepper, ground cumin, and crushed red pepper flakes.
Process until the mixture is smooth and well combined.
Transfer the dip to a serving bowl and stir in the fresh parsley.
Taste the dip and adjust the seasoning if necessary, keeping in mind to maintain low sodium content.
Cover and refrigerate the dip for at least 30 minutes to allow flavors to meld.
Serve with fresh vegetables, low-salt crackers, or whole-grain pita bread.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 909 mg | 19% | |
*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.
