Paleo Roasted Capsicum Dip
Elevate your appetizer game with this Paleo Roasted Capsicum Dip, a vibrant and wholesome blend of smoky roasted red capsicums (bell peppers), creamy tahini, zesty lemon juice, and aromatic garlic and cumin. Perfectly suited for paleo diets, this dairy-free and gluten-free dip is rich in flavor and remarkably simple to prepare. The capsicums are roasted to perfection, giving the dip a sweet and smoky depth, while fresh parsley adds a touch of brightness. Whether paired with veggie sticks, plantain chips, or paleo crackers, this creamy, nutrient-packed dip will become a crowd favorite. Ready in just 45 minutes, it’s the ideal healthy snack or party starter that’s sure to impress!
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Recipe Information
Ingredients
- 3 large Red capsicums (bell peppers)
- 2 medium Garlic cloves
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Ground cumin
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Wash the red capsicums, cut them in half, and remove the seeds and membranes.
Place the capsicum halves cut-side down on the prepared baking sheet.
Roast the capsicums in the oven for about 25-30 minutes, or until their skins are charred and blistered.
During the last 5 minutes of roasting, wrap the garlic cloves in aluminum foil and place them in the oven to roast alongside the peppers.
Remove the capsicums and garlic from the oven and allow them to cool for a few minutes.
Once cool enough to handle, peel the skins off the capsicums and place the flesh in a food processor.
Peel the roasted garlic cloves and add them to the food processor with the capsicums.
Add the extra virgin olive oil, lemon juice, tahini, ground cumin, sea salt, and black pepper to the food processor.
Blend the mixture until smooth and creamy, scraping down the sides as necessary.
Taste and adjust seasoning if needed.
Transfer the dip to a bowl and stir in the chopped fresh parsley.
Chill the dip in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve with veggie sticks, plantain chips, or paleo-friendly crackers.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 19.4 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2396 mg | 184% | |
| Iron | 10718.5 mg | 59547% | |
| Potassium | 1231 mg | 26% | |
*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.
