Red Pepper and Garlic Dip for Vegetables

Red bell peppers are a great source of vitamin C, providing more than twice the daily recommended intake in just one serving.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

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Easy

Red Pepper and Garlic Dip for Vegetables

Cooking Method: Blending Cuisine: International Courses: Anytime, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 10 min Rest Time 30 min Total Time 40 mins

Servings: 6 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 gram Red Bell Peppers
• 2 piece Garlic Cloves
• 2 tablespoon Tahini
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Roast the red bell peppers over an open flame until the skin is charred. Let them cool, then remove the skin and seeds.
2. In a blender or food processor, combine the roasted red peppers, garlic cloves, tahini, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
3. Transfer the dip to a serving bowl and let it rest in the refrigerator for at least 30 minutes.
4. Serve with fresh vegetables for dipping.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 80kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 4g2%

Sugars 2g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.