Vegan Roasted Red Pepper Dip
Tired of the same old boring dips? It’s time to spice things up with roasted red pepper dip—because you deserve better. This velvety, smoky dip packs a punch of flavor without the guilt. It’s vegan, so you won’t have to feel bad about enjoying it with everything from fresh veggies to tortilla chips. Plus, it’s so easy to make, you’ll wonder why you’ve been slathering yourself in store-bought dips all these years. Ready to impress your friends, or maybe just yourself? Either way, this dip’s a winner.
Vegan Roasted Red Pepper Dip
A smoky, creamy roasted red pepper dip that’s both rich and healthy—perfect for veggies, chips, or just spooning into your mouth.
Ingredients
- 2 red bell peppers roasted and peeled
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the red bell peppers on a baking sheet for 20 minutes or until charred and tender.
- Let the peppers cool, then peel off the skin and remove seeds.
- In a food processor, blend the roasted peppers, tahini, lemon juice, garlic, smoked paprika, and olive oil.
- Season with salt and pepper to taste.
- Serve with fresh veggies or your favorite chips. Enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 100
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 50%
- Iron: 6%
- Calcium: 2%
- Magnesium: 6%
Additional Notes/Tips to Enhance Flavor
- Add a touch of cumin for an extra earthy flavor.
- For a spicy kick, throw in a small jalapeño.
- Serve it chilled for a refreshing dip on hot days.
