Red pepper & chickpea dip
Submitted by sarah hyland
Creamy red pepper and chickpea dip blended smooth like hummus. Easy Mediterranean spread with roasted peppers, chickpeas, and olive oil for healthy snacking.
YIELD
4 servingsPREP
5 minCOOK
0 minREADY
5 minThink hummus with a sweet, smoky twist: roasted red peppers transform mild chickpeas into a vibrant coral dip that tastes like sunshine.
The peppers add natural sweetness and a silky texture that makes the whole thing feel more indulgent than it actually is.
You can blitz it smooth in a food processor or mash it rustic-style with a fork for a chunkier texture that clings to cucumber spears and carrot sticks.
Kitchen Tips
- Use jarred roasted peppers for convenience or roast your own for deeper flavor
- Drain chickpeas well and save the aquafaba (bean liquid) to thin the dip if needed
- Add olive oil gradually while blending for a emulsified, creamy texture
- Taste before seasoning since jarred peppers can be quite salty
Variations
- Swap chickpeas for white beans for a milder, creamier base
- Add smoked paprika or cumin for extra warmth and depth
- Fold in crumbled feta at the end for tangy pockets throughout
Ingredients
400g tin of chickpeas (drained and rinsed)
275 g preserved red peppers
3 tbsp olive oil
Salt and freshly ground black pepper
Directions
Whiz everything together in a food processor for 3 to 4 minutes or until smooth. Add salt and pepper to taste and serve.
For the bean/chickpea dips, you can alternatively mash the beans with a fork or potato masher and mix in the remaining ingredients and the olive oil.
Serve with crispy breadsticks, crudités (celery, carrot, cucumber for example)
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