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vegan roasted red pepper dip

Roasted Red Pepper Dip

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 0 Min
  • Total Time: 15 mins
  • Yield: 2 1/2 cups 1x
  • Category: Appetizer
  • Method: Pureed
  • Cuisine: Vegan, Mediterranean
  • Diet: Vegan

Description

This vegan roasted red pepper dip is loaded with flavor and a delicious alternative to hummus to bring to your next party.


Ingredients

  • 1 cup walnuts
  • 1/4 cup olive oil
  • 1 (15 oz.) can chickpeas, drained
  • 3 cloves garlic
  • 1 (12 oz.) jar roasted red peppers, drained
  • 1/4 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • Dash of cayenne
  • To serve: chopped parsley, olive oil, chopped walnuts, crackers, vegetables¬†

Instructions

  1. Add the walnuts and the olive oil to the blender and puree until walnuts are ground to size of breadcrumbs.
  2. Add the rest of the ingredients (chickpeas, garlic, red peppers, sea salt, and paprika) and puree until smooth.
  3. Top with a sprinkle of paprika, drizzle of olive oil (~1/2 teaspoon), walnuts, and chopped parsley before serving to garnish. Serve with crackers and chopped vegetables for dipping.

Nutrition

  • Serving Size: 1/3 cup
  • Calories: 213 kcal
  • Sugar: 1 g
  • Sodium: 230 mg
  • Fat: 17.5 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 15.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg