Roasted Red Pepper Dip
This vegan roasted red pepper dip is loaded with flavor and a delicious alternative to hummus to bring to your next party.
Servings: 8 servings
Calories: 253kcal
Equipment
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
- Chopped walnuts
- Crackers & chopped 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.
Video
Notes
- Recipe makes about 2 1/2 cups of dip.
- Store any leftover dip in an airtight container in the fridge for up to 3 days.
- Dip can be served with crackers and cut vegetables for dipping.
- Use this dip in sandwiches or wraps OR add it to roasted/grilled vegetables or tofu.
Nutrition
Serving: 1/3 cup | Calories: 253kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 659mg | Potassium: 292mg | Fiber: 6g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg