Whole30 Roasted Capsicum Dip
Velvety smooth and bursting with smoky-sweet flavor, this Whole30 Roasted Capsicum Dip is a nutritious and delicious appetizer or snack that’s as wholesome as it is versatile. Roasted red bell peppers are the star of this creamy creation, complemented by the nutty richness of tahini, a hint of zesty lemon juice, and a touch of smoked paprika for that irresistible depth of flavor. Naturally gluten-free, dairy-free, and vegan, this dip fits seamlessly into Whole30 and clean-eating lifestyles. Perfect for pairing with fresh veggies, grain-free crackers, or as a flavorful spread for lettuce wraps, this easy-to-make recipe comes together in just 40 minutes, including roasting time. Whether you're hosting a gathering or looking for a healthy addition to your weekly meal prep, this vibrant roasted red pepper dip is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 450°F (232°C).
Rinse the red bell peppers under cold water and pat them dry with a kitchen towel.
Cut each bell pepper into halves and remove the seeds and stems.
Place the bell pepper halves, cut side down, onto a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the peppers and rub it in to coat them evenly.
Roast in the preheated oven for 20-25 minutes until the skin of the peppers blisters and starts to blacken slightly.
Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make it easier to remove the skin.
While the peppers are steaming, mince the garlic cloves and set aside.
Once the peppers are cool enough to handle, peel off the skins and discard them.
In a food processor, combine the roasted peppers, minced garlic, remaining 1 tablespoon of olive oil, lemon juice, tahini, smoked paprika, salt, and black pepper.
Blend until the mixture is smooth and creamy. You can adjust the seasoning to taste if needed.
Transfer the dip to a serving bowl and sprinkle the top with chopped fresh parsley.
Serve immediately or refrigerate for later use. This dip pairs well with fresh vegetables, grain-free crackers, or as a spread on lettuce wraps.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.8 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2388 mg | 184% | |
| Iron | 10718.1 mg | 59545% | |
| Potassium | 1497 mg | 32% | |
*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.
