Best 4 Roasted Sweet Pepper And Chickpea Dip Recipes
Indulge in a symphony of flavors with our Roasted Sweet Pepper and Chickpea Dip, a culinary masterpiece that tantalizes the taste buds with every bite. This delectable dip, crafted with roasted red peppers, creamy chickpeas, and a blend of aromatic spices, strikes a perfect balance between smoky, sweet, and savory. Served with warm pita bread, crispy crackers, or fresh vegetables, this dip transports you to the vibrant streets of the Mediterranean, where vibrant flavors dance on your palate.
Explore variations of this dip with our curated collection of recipes, each offering a unique twist on the classic. Embark on a culinary adventure with our Spicy Harissa Dip, where the heat of harissa peppers ignites your senses, or savour the tangy goodness of our Lemon and Herb Dip, infused with the freshness of lemon and aromatic herbs. For those who prefer a creamy delight, our Avocado and Feta Dip is a must-try, combining the richness of avocado with tangy feta cheese.
But the culinary journey doesn't end there. Discover our Roasted Red Pepper Hummus, a classic Middle Eastern spread reimagined with the smoky sweetness of roasted peppers. And for a delightful fusion of flavors, our Sweet Potato and Chickpea Dip brings together the earthy sweetness of sweet potatoes with the nutty goodness of chickpeas.
Experiment with our versatile dip recipes to create a vibrant and flavorful spread for your next gathering. Whether you're hosting a party, enjoying a cozy movie night, or simply seeking a delightful snack, these dips are sure to elevate your culinary experience. Dive into the vibrant world of flavors and let your taste buds embark on an unforgettable journey.
CHICKPEA & RED PEPPER DIP
A fresh and healthy chickpea & red pepper dip for entertaining
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.
Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
CHICKPEA & ROASTED PEPPER SALAD
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
Tips:
- Roast the peppers before using them. This will bring out their sweetness and make them easier to digest. To roast the peppers, preheat your oven to 400 degrees Fahrenheit. Cut the peppers in half lengthwise and remove the seeds. Place the peppers on a baking sheet and drizzle them with olive oil. Roast the peppers for 20-25 minutes, or until they are soft and slightly charred.
- Use canned chickpeas for convenience. Canned chickpeas are already cooked, so you can simply drain and rinse them before using them. If you want to use dried chickpeas, you will need to soak them overnight in water before cooking them.
- Add a variety of spices and herbs to the dip to taste. Some good options include cumin, coriander, paprika, and garlic powder. You can also add fresh herbs, such as cilantro or parsley.
- Serve the dip with your favorite dippers. Some good options include pita bread, crackers, or vegetable crudités.
Conclusion:
Roasted sweet pepper and chickpea dip is a delicious and versatile appetizer or snack. It is easy to make and can be customized to your own taste preferences. This dip is also a good source of protein, fiber, and vitamins. So next time you are looking for a healthy and tasty snack, give this recipe a try.
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