Description
This home made Creamy Roasted Red Pepper Dip is the perfect appetizer for any occasion! Sweet and slightly tangy, it pairs well with pita chips and any assortment of vegetables.
Scale
Ingredients
- 4 red bell peppers
- 1–2 Tablespoons olive oil
- 1 can (15 oz) chickpeas, drained, rinsed and patted dry.
- 1/2 cup plain siggi’s yogurt (or plain Greek yogurt)
- 2 cloves garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 450 degrees F. Wash the bell peppers. Remove the stems and the seeds and cut into quarters.
- Place the bell peppers onto a baking sheet. Drizzle with olive oil. Place in the preheated oven and roast for 15-20 minutes or until the bell peppers are beginning to char.
- Remove from the oven and, using tongs, place the bell peppers in a large bowl. Cover with plastic wrap and let steam for 15-20 minutes.
- Taking 1 piece at a time, peel the skin from the bell peppers. They should come off easily. Discard the skins. Pat dry the bell peppers with a paper towel, removing any water and oil.
- Place the bell peppers in a food processor. Blend until it reaches a smooth consistency.
- Add in the chickpeas, yogurt, garlic cloves, lemon juice, cumin and salt. Pulse until thoroughly combined.
- Pour desired amount into a serving dish. Can be served warm or cold.
- Store in an airtight container for up to 1 week.
Notes
Freezer tip: This recipe makes approximately 3 cups. If this amount is more than you will eat in 1 week, freeze some of it by placing in a freezer safe bag and laying flat in the freezer. Can be stored in the freezer for up to 6 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 1 g
- Sodium: 85 mg
- Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Creamy Roasted Red Pepper Dip