Paleo Roasted Red Pepper Dip
Dive into the smoky, creamy flavors of this Paleo Roasted Red Pepper Dip, a crowd-pleasing appetizer that’s as healthy as it is delicious. Made with perfectly roasted red bell peppers, rich tahini, and a hint of citrusy brightness from fresh lemon juice, this dip is spiced with cumin and smoked paprika for an irresistible depth of flavor. The garlicky undertones and sprinkle of fresh parsley elevate this vibrant dip, making it perfect for pairing with crunchy vegetables or Paleo-friendly bread. Ready in just 35 minutes, this gluten-free, dairy-free recipe is ideal for entertaining or meal prepping, with the option to refrigerate for up to three days. Bursting with wholesome ingredients and bold taste, this Paleo Roasted Red Pepper Dip is a must-try for clean-eating enthusiasts.
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Recipe Information
Ingredients
- 3 medium red bell peppers
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 2 tablespoons tahini
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 450°F (230°C).
Wash the red bell peppers thoroughly and pat dry. Place them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of extra virgin olive oil over the peppers and place the baking sheet in the preheated oven.
Roast the peppers for about 20 minutes, turning them halfway through, until the skins are charred and the flesh is tender.
Remove the peppers from the oven and transfer them to a heatproof bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for about 10 minutes.
While waiting, peel and roughly chop the garlic cloves.
After steaming, peel the skins off the peppers. Remove the seeds and stems.
In a food processor, combine the roasted red peppers, chopped garlic, tahini, lemon juice, the remaining 1 tablespoon of olive oil, cumin, smoked paprika, sea salt, and black pepper.
Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed.
Taste the dip and adjust the seasoning if necessary.
Transfer the dip to a serving bowl and sprinkle with freshly chopped parsley.
Serve immediately, or refrigerate for up to 3 days in an airtight container. Pair with fresh vegetables or Paleo-friendly bread for dipping.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 13.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2398 mg | 184% | |
| Iron | 10718.6 mg | 59548% | |
| Potassium | 1118 mg | 24% | |
*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.
