Soy-Free Roasted Capsicum Dip
Delightfully smoky and irresistibly creamy, this Soy-Free Roasted Capsicum Dip is the perfect appetizer or snack for every occasion. Featuring roasted red bell peppers, caramelized garlic, tahini, and a medley of spices like cumin and paprika, this wholesome dip is packed with bold, Mediterranean-inspired flavors. A blend of chickpeas adds extra creaminess and protein, making it a satisfying option that’s both nutritious and dairy-free. With a simple roasting technique that enhances the peppers’ natural sweetness, this dip is easy to prepare and ready in just 45 minutes. Serve it alongside fresh veggie sticks, warm pita bread, or crunchy crackers for a crowd-pleasing dish that’s perfect for parties, picnics, or a cozy night in. If you’re searching for a soy-free, flavor-filled roasted capsicum dip, this recipe is sure to hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 Garlic cloves
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Tahini
- 1 cup Chickpeas (canned, drained and rinsed)
Instructions
Preheat the oven to 400°F (200°C).
Wash the red bell peppers thoroughly, then slice each pepper in half and remove the seeds and stems.
Place the pepper halves cut side down on a baking sheet lined with parchment paper.
Add the garlic cloves in their skins to the baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers and garlic.
Roast in the preheated oven for 25-30 minutes, or until the skins of the bell peppers are charred and blistered.
Remove the tray from the oven and let the peppers cool for about 10 minutes, until they are easier to handle.
Peel the skin off the roasted peppers and squeeze the garlic out of its skin.
In a food processor, combine the roasted peppers, roasted garlic, remaining 2 tablespoons of olive oil, lemon juice, ground cumin, paprika, salt, black pepper, and tahini.
Add the drained chickpeas and blend until the mixture is smooth and creamy.
Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spice to your preference.
Finely chop the fresh parsley and mix it into the dip either by hand or with a quick pulse in the processor.
Transfer the dip to a serving bowl and garnish with a sprinkle of paprika and a drizzle of olive oil if desired.
Serve the dip with fresh vegetable sticks, pita bread, or your favorite crackers.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 28.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2503 mg | 193% | |
| Iron | 10722.4 mg | 59569% | |
| Potassium | 2124 mg | 45% | |
*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.
