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.