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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
- Add the walnuts and the olive oil to the blender and puree until walnuts are ground to size of breadcrumbs.
- Add the rest of the ingredients (chickpeas, garlic, red peppers, sea salt, and paprika) and puree until smooth.
- 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