If you've got little (or even big) kiddos back in school this month you're likely searching for healthy snacks to have on hand. We love this Roasted Red Pepper Dip -- perfect for vegetable dipping or even spreading onto sandwiches. Best of all its super easy to make, really healthy and vegan.
This dip is similar to roasted rep pepper hummus only we use cannellini beans instead of chickpeas and leave out the tahini. The result is a sweet and herbal dip with a pretty red-orange colour, and a super velvety smooth texture.
This dip is high in fibre and protein and low in fat. Its very flavourful and filling too. Make it and serve it to your kids with some chopped vegetables or crackers for dipping after school, or spread it on their sandwiches for lunch.
Roasted Red Pepper Dip
- 2 red peppers, roasted, cooled, peeled and seeded
- 1 clove of garlic
- 1 small red onion, cubed
- 1 can white cannellini beans or kidney beans
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 4 sprigs of cilantro or parsley, finely chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
To roast the peppers, place whole on a parchment lined baking sheet at 400 until skins are black and blistered. Allow to cool, peel the skins and remove the seeds and stem. Place in a food processor with beans, onion, garlic, lemon juice, olive oil and spices. Blend until smooth. Garnish with parsley and serve with raw veggies or your favourite cracker.