Roasted Red Pepper Veggie Dip
Mar 06, 2020, Updated Apr 18, 2022
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A great dip is a smart way to encourage yourself and your family to eat more veggies. What’s even smarter is when the dip itself contains a veggie! Roasted Red Pepper Dip contains, you guessed it, red peppers and also chickpeas.
Chickpeas (aka garbanzo beans) are technically a legume, not a vegetable, but this plant-based wonder is something you can feel great about snacking on. They are packed with protein! Just one ounce contains about 3 grams of protein.
Did you know bell peppers contain more vitamin C than oranges? They’re also a good source of vitamin A and potassium and have healthy doses of fiber, iron, and folate.
This dip is the perfect companion to a veggie tray but don’t stop there! Spread it on sandwiches or serve with pita bread too.
RELATED: How To Roast Bell Peppers On The Grill
Roasted Red Pepper Veggie Dip
Ingredients
- 4 red bell peppers
- 1-2 tbsp olive oil
- 15 oz chickpeas drained and rinsed
- 1/2 cup sour cream
- 1 tsp garlic diced
- 2 tsp lemon juice
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
Instructions
- Preheat the oven to 450 degrees.
- Roast the red bell peppers: Remove the stem and seeds and cut into quarters. Place on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes.
- Remove the bell peppers from the oven and allow them to cool. Once they are cool enough to touch, peel the skin off.
- In a food processor, blend the bell pepper until smooth. Add in the remaining ingredients and pulse until well blended.
- Serve immediately or store in the refrigerator in an air-tight container for up to one week.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love red peppers? Try our Grilled Red Peppers with Olives and Feta and Stuffed Bell Pepper Casserole too!
