Roasted Red Pepper Dip
Roasted red peppers are a great source of vitamin C and antioxidants.
This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 25 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Roasted Red Pepper Dip
Ingredients
Instructions
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Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
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Place the red bell peppers on the baking sheet and roast in the oven for about 20 minutes, or until the skins are charred and blistered.
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Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skins and remove the stems and seeds.
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In a food processor or blender, combine the roasted red peppers, garlic cloves, tahini, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend until smooth and creamy.
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Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
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Serve the roasted red pepper dip with pita bread, crackers, or fresh vegetables.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 4g2%
- Sugars 2g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
