This creamy, delicious roasted red pepper and white bean dip is packed with protein and nutrients. Such a great way to start the new week with this super healthy snack.
Not a fan of traditional hummus? No problem. This dip is creamy and thick as hummus but doesn’t contain chickpeas or tahini. If you are in need of a simple snack or lunch idea, you have to try this delicious dip. It’s the perfect recipe to prepare the night before. Store your dip in an airtight container in the fridge, and enjoy the next day.
The main ingredients are roasted red peppers and white beans (canned or cooked). Spiced with the coriander seeds, smoked paprika, and cumin. It seems really simple but the flavours combination is delicious.
It’s definitely worth making it at home, as it’s super easy to prepare and much tastier than any store bought dip. Serve it up with your favourite crackers, oatcakes, breadstick, or fresh carrots. You can even spread it on the slices of your favourite bread.
Grab the recipe below and try this healthy vegan snack!
Simple healthy roasted red pepper dip (vegan)
Equipment
- Food processor / Blender
Ingredients
- 2 big red peppers
- 400 g white beans (canned/cooked)
- 3 garlic cloves
- 3 tbsp olive oil
- 2 tsp pine nuts (optional)
- ½ tsp cumin
- ½ tsp coriander seeds
- ½ tsp smoked paprika
- salt to taste
Additional
- nigella seeds
- sesame seeds
- fresh parsley
- olive oil
Instructions
- Preheat the oven to 180°C.
- Cut the peppers in half and remove the seeds. Place them together with the garlic cloves on the baking tray lined with the baking paper. Bake for about 15 min or until cooked through, then peel and set aside.
- Place the white beans (drained) and all other dip ingredients in a food processor/high-speed blender and blend until silky smooth.
- Transfer to plates add drizzle of olive oil and sprinkle with the chopped parsley, nigella seeds, and sesame seeds.
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