Paleo Roasted Red Pepper Dip
Red bell peppers are a great source of Vitamin C and antioxidants.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Paleo Roasted Red Pepper Dip
Ingredients
Instructions
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Preheat the oven to 450°F (230°C).
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Cut the red bell peppers in half and remove the seeds and stem.
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Place the bell peppers on a baking sheet, cut side down.
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Roast in the oven for 15-20 minutes or until the skins are charred and blistered.
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Remove the peppers from the oven and let cool.
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Peel off the charred skins and discard.
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In a blender or food processor, add the roasted red peppers, garlic cloves, olive oil, lemon juice, tahini, ground cumin, paprika, sea salt, and black pepper.
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Blend until smooth and creamy.
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Transfer the dip to a serving bowl and garnish with fresh parsley.
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Serve with your favorite vegetable sticks or gluten-free crackers.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 6g2%
- Sugars 3g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
