Soy-Free Roasted Red Pepper Spread
Bursting with smoky, tangy, and nutty flavors, this Soy-Free Roasted Red Pepper Spread is a versatile and wholesome condiment perfect for any occasion. Made with freshly roasted red bell peppers, creamy chickpeas, and a touch of tahini, this dairy-free and gluten-free recipe strikes the perfect balance between savory and satisfying. A hint of smoked paprika and cumin adds depth, while a splash of lemon juice brightens every bite. Ready in just 35 minutes and perfect for meal prepping, this spread can be used as a dip for veggies, a sandwich spread, or a topping for crackers. Whether you're catering to dietary restrictions or simply exploring vibrant flavor combinations, this vegan roasted red pepper spread is sure to impress. Try it today and elevate your snacking and entertaining game!
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Ingredients
- 3 large red bell peppers
- 2 cloves garlic
- 1 can chickpeas
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Directions
Step 1
Preheat your oven to 450°F (230°C).
Step 2
Place the red bell peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are blistered and blackened.
Step 3
Remove the peppers from the oven and immediately cover them with a large bowl or place them in a paper bag to steam. Allow them to sit for 10 minutes. This will help loosen the skins.
Step 4
Peel the skins off the peppers and discard the seeds and stems.
Step 5
In a food processor, combine the roasted peppers, garlic cloves, and the drained and rinsed chickpeas.
Step 6
Add the extra-virgin olive oil, lemon juice, tahini, smoked paprika, cumin, salt, and black pepper.
Step 7
Process the mixture until smooth and creamy. You may need to scrape down the sides of the processor a couple of times to ensure even blending.
Step 8
Taste the spread and adjust the seasoning if necessary, adding more salt or lemon juice to taste.
Step 9
Transfer the spread to a bowl and garnish with freshly chopped parsley.
Step 10
Serve immediately, or refrigerate in an airtight container for up to one week.
Nutrition Facts
| Serving size | (1048.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1297.7 |
| Total Fat 57.7g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1924.8mg | 0% |
| Total Carbohydrate 152.1g | 0% |
| Dietary Fiber 46.8g | 0% |
| Total Sugars 39.6g | |
| Protein 48.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2580.2mg | 0% |
| Iron 10730.1mg | 0% |
| Potassium 2615.9mg | 0% |
Source of Calories