Paleo Roasted Capsicum Dip

Elevate your snack game with this Paleo Roasted Capsicum Dip, a smoky and creamy delight that's both wholesome and irresistibly flavorful. Roasted red capsicums (bell peppers) take center stage, their natural sweetness enhanced by a hint of roasted garlic and the nutty richness of tahini. A dash of zesty lemon juice and aromatic cumin adds depth, while fresh parsley lends a burst of vibrant freshness. This paleo-friendly dip is not only dairy-free and gluten-free but also packed with nourishing ingredients like extra virgin olive oil. Whether paired with crisp veggie sticks, plantain chips, or paleo-friendly crackers, it's the perfect appetizer for health-conscious foodies or anyone seeking a guilt-free treat. Ready in under an hour, this versatile recipe will become your go-to for gatherings, meal prep, and beyond!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 large Red capsicums (bell peppers)
• 2 medium Garlic cloves
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Lemon juice
• 2 tablespoons Tahini
• 1 teaspoon Ground cumin
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper.

Step 3

Wash the red capsicums, cut them in half, and remove the seeds and membranes.

Step 4

Place the capsicum halves cut-side down on the prepared baking sheet.

Step 5

Roast the capsicums in the oven for about 25-30 minutes, or until their skins are charred and blistered.

Step 6

During the last 5 minutes of roasting, wrap the garlic cloves in aluminum foil and place them in the oven to roast alongside the peppers.

Step 7

Remove the capsicums and garlic from the oven and allow them to cool for a few minutes.

Step 8

Once cool enough to handle, peel the skins off the capsicums and place the flesh in a food processor.

Step 9

Peel the roasted garlic cloves and add them to the food processor with the capsicums.

Step 10

Add the extra virgin olive oil, lemon juice, tahini, ground cumin, sea salt, and black pepper to the food processor.

Step 11

Blend the mixture until smooth and creamy, scraping down the sides as necessary.

Step 12

Taste and adjust seasoning if needed.

Step 13

Transfer the dip to a bowl and stir in the chopped fresh parsley.

Step 14

Chill the dip in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Step 15

Serve with veggie sticks, plantain chips, or paleo-friendly crackers.

Nutrition Facts

Serving size	(547.0g)

Amount per serving	% Daily Value*
Calories	613.0

Total Fat 48.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1223.0mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 13.6g	0%
Total Sugars 19.4g
Protein 12.3g	0%

Vitamin D 0IU	0%
Calcium 2396.3mg	0%
Iron 10718.5mg	0%
Potassium 1231.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 7.8%

Carbs: 23.6%