Soy-Free Roasted Capsicum Dip

Delight your taste buds with this vibrant and velvety Soy-Free Roasted Capsicum Dip, a healthy and allergen-friendly twist on a classic favorite. Featuring sweet roasted red bell peppers, creamy tahini, and a hint of smokiness from ground cumin and paprika, this Mediterranean-inspired dip is bursting with bold flavors and wholesome ingredients. It's naturally vegan, gluten-free, and packed with plant-based protein from chickpeas, making it an ideal appetizer or snack for diverse dietary needs. Perfectly charred capsicum pairs beautifully with roasted garlic for a depth of flavor that’s balanced by bright notes of fresh lemon juice and parsley. Ready in under an hour, this dip is as easy to make as it is delicious. Serve it with crunchy veggies, warm pita bread, or crispy crackers for a show-stopping centerpiece at your next gathering—or enjoy it as a guilt-free indulgence anytime.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 large Red bell peppers
• 2 Garlic cloves
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 2 tablespoons Tahini
• 1 cup Chickpeas (canned, drained and rinsed)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash the red bell peppers thoroughly, then slice each pepper in half and remove the seeds and stems.

Step 3

Place the pepper halves cut side down on a baking sheet lined with parchment paper.

Step 4

Add the garlic cloves in their skins to the baking sheet.

Step 5

Drizzle 1 tablespoon of olive oil over the peppers and garlic.

Step 6

Roast in the preheated oven for 25-30 minutes, or until the skins of the bell peppers are charred and blistered.

Step 7

Remove the tray from the oven and let the peppers cool for about 10 minutes, until they are easier to handle.

Step 8

Peel the skin off the roasted peppers and squeeze the garlic out of its skin.

Step 9

In a food processor, combine the roasted peppers, roasted garlic, remaining 2 tablespoons of olive oil, lemon juice, ground cumin, paprika, salt, black pepper, and tahini.

Step 10

Add the drained chickpeas and blend until the mixture is smooth and creamy.

Step 11

Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spice to your preference.

Step 12

Finely chop the fresh parsley and mix it into the dip either by hand or with a quick pulse in the processor.

Step 13

Transfer the dip to a serving bowl and garnish with a sprinkle of paprika and a drizzle of olive oil if desired.

Step 14

Serve the dip with fresh vegetable sticks, pita bread, or your favorite crackers.

Nutrition Facts

Serving size	(902.3g)

Amount per serving	% Daily Value*
Calories	1049.0

Total Fat 67.5g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1671.0mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 29.0g	0%
Total Sugars 28.7g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 2502.8mg	0%
Iron 10722.4mg	0%
Potassium 2124.5mg	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: 56.3%

Protein: 10.3%

Carbs: 33.5%