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.
Ingredients
- 3 pepper Red Bell Peppers
- 2 clove Garlic Cloves
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 2 tablespoon Tahini
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Sea Salt
- 1 pinch Black Pepper
- 1 tablespoon Fresh Parsley
Instructions
- Preheat the oven to 450°F (230°C).
- Cut the red bell peppers in half and remove the seeds and stem.
- Place the bell peppers on a baking sheet, cut side down.
- Roast in the oven for 15-20 minutes or until the skins are charred and blistered.
- Remove the peppers from the oven and let cool.
- Peel off the charred skins and discard.
- 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.
- Blend until smooth and creamy.
- Transfer the dip to a serving bowl and garnish with fresh parsley.
- 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.