Red Pepper White Bean Dip

Name: Red Pepper White Bean Dip
Prep time: 5 min
Total time: 5 min
Yield: 10 servings
Ingredients: 1 can chickpeas; 1 can White beans; 1 large roasted red pepper; 4 tablespoons tahini paste; juice of ½ lemon; 2 small garlic cloves; ¼ – ½ teaspoon teaspoon red chili flakes; Fine sea salt and black pepper; roasted chickpeas; parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
10 servings
Calories
128 kcal
Course
Condiments
Cuisine
Middle Eastern

Red Pepper White Bean Dip

Freya Patterson

Report

This flavorsome roasted red pepper white bean dip with tahini and chickpeas has become one of our favorite spreads or dips.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 can chickpeas Note 1
1 can White beans
1 large roasted red pepper from a jar, Note 2
4 tablespoons tahini paste
juice of ½ lemon more to taste
2 small garlic cloves
¼ – ½ teaspoon teaspoon red chili flakes to taste
Fine sea salt and black pepper to taste
roasted chickpeas optional
parsley or cilantro, chopped, optional

Add to Shopping List

Instructions

Blend hummus: Drain the chickpeas and the white beans. Place in a food processor. Add the rest of the ingredients and process until the hummus is smooth and creamy.1 can chickpeas + 1 can white beans + 1 large roasted red pepper + 4 tablespoons tahini paste + juice of ½ lemon + 2 small garlic cloves + ¼ – ½ teaspoon teaspoon red chili flakes + fine sea salt and black pepper
Adjust consistency: Stop the food processor once or twice in between and scrape down the sides of the bowl, until the hummus is smooth. Add 1 or 2 tablespoons of cold water if the hummus seems too thick; I usually don't have to, the roasted red pepper is pretty juicy.
Adjust the taste with salt, pepper, chili, and maybe more lemon juice.
Garnish with roasted chickpeas, parsley , or cilantro, if desired.

Notes

Pulses: You can cook the chickpeas and beans yourself if you wish. See the instructions in the blog post.
You can roast your own peppers as well. See the instructions in the blog post.

Nutrition Information

Show Details

Serving 2-3 tablespoons Calories 128kcal (6%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Sodium 421mg (18%) Fiber 4g (16%) Sugar 2g (4%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 128 kcal

% Daily Value*

Serving	2-3 tablespoons
Calories	128kcal	6%
Carbohydrates	17g	6%
Protein	6g	12%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Sodium	421mg	18%
Fiber	4g	16%
Sugar	2g	4%