Chickpea and Roasted Red Pepper Dip: totally vegan, totally delicious
- Sans gluten
- Sans noix
- Sans produits laitiers
Easy, ready to eat in 15 minutes
I absolutely love this Chickpea and Roasted Red Pepper Dip: a perfect vegan option that combines the richness of chickpeas with the smoky sweetness of roasted red peppers. This inspired appetiser will be a hit at any gathering, serving as a perfect accompaniment to crackers, pitta bread, or fresh vegetables.
Ingrédients
- 1 can (400g) chickpeas, drained and rinsed
- 1 large roasted red pepper (from a jar or freshly roasted), chopped
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- Salt and pepper to taste
- Fresh parsley leaves, chopped (for garnish)
- Extra olive oil and paprika (for drizzling, optional)
Méthode
- In a food processor, combine the chickpeas, chopped roasted red pepper, minced garlic, tahini, lemon juice, olive oil, ground cumin, and cayenne pepper (if using).
- Process the mixture until smooth and creamy, scraping down the sides of the food processor as needed.
- Taste the dip and season with salt and pepper according to your preference.
- Transfer the Chickpea and Roasted Red Pepper Dip to a serving bowl.
- If desired, drizzle some extra olive oil over the top and sprinkle with a pinch of paprika for added flavour and presentation.
- Garnish the dip with chopped fresh parsley for a pop of colour and freshness.
- Serve the dip with an assortment of crackers, pitta bread, carrot sticks, cucumber slices, or pepper strips.
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