Roasted red pepper dip is an exciting alternative to classic hummus – it contains no chickpeas or tahini, yet it’s creamy, satisfying, and full of flavor. The base is made from sweet roasted peppers and white beans, either cooked or canned. The flavor is enhanced with cumin, coriander seeds, and smoked paprika.
Roasted red pepper dip – perfect for meal prep
This recipe is very easy to make, and the spread keeps well. Stored in an airtight container in the fridge, it stays fresh for about 3–4 days. You can make it ahead of time for a ready breakfast or a light lunch at work. It also works perfectly as a healthy snack during the day. I recommend making a double batch right away.
How and with what to serve roasted red pepper dip
Nie tylko na kanapkach, choć to bardzo smaczna wersja. Pasta nada się jako dip do surowych warzyw pokrojonych w słupki (np. marchewka, ogórek), jako dodatek do wrapów, czy choćby podana z pełnoziarnistymi krakersami, paluszkami chlebowymi czy wytrawnymi ciastkami owsianymi. To uniwersalna baza, którą łatwo włączyć do codziennych posiłków.
If you plan to serve it on a plate, similar to hummus, I suggest drizzling a little good-quality olive oil on top and sprinkling with nigella seeds and chopped parsley – it’s a combination I really enjoy.
Discover our recipes for delicious plant-based spreads inspired by hummus – perfect for sandwiches and healthy snacks!
Roasted Red Pepper Dip | Vegan
Kitchen utensils
- 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
- fresh parsley
- olive oil
Instructions
- Preheat the oven to 180°C.
- Cut the peppers in half and remove the seeds. Place them, along with the garlic cloves, on a baking tray lined with baking paper. Bake for about 15 minutes, or until tender, then peel and set aside.
- Place the drained white beans and all remaining dip ingredients in a food processor or high-speed blender and blend until silky smooth.
- Transfer to plates, drizzle with olive oil, and sprinkle with chopped parsley and nigella seeds.
www.goodbalancedfood.com
Did you try this roasted red pepper dip recipe? We would love to know what you think.
Tag @goodbalancedfood on Instagram and hashtag it #goodbalancedfood
