Get ready to transport your taste buds to the sun-drenched shores of the Middle East with this incredibly creamy, flavor-packed Chickpea and Roasted Pepper Dip! Imagine a silky-smooth blend of smoky roasted peppers, nutty tahini, and tender chickpeas that will make your appetizer game absolutely irresistible. Whether you're hosting a dinner party or looking for a quick and healthy snack, this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 roasted red bell pepper
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Drain and rinse the canned chickpeas thoroughly under cold running water to remove excess sodium and starch.
- If using a fresh red bell pepper, roast it directly over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place the roasted pepper in a covered bowl for 10 minutes to steam, then peel off the skin and remove seeds.
- Peel the garlic clove and crush it lightly to release its aromatic oils.
- In a food processor, combine the drained chickpeas, roasted red pepper, tahini, olive oil, crushed garlic, and fresh lemon juice.
- Pulse the mixture until smooth, scraping down the sides of the processor bowl to ensure even blending.
- Season with salt and freshly ground black pepper to taste, processing again briefly to incorporate the seasonings.
- If the dip seems too thick, gradually add a little warm water or additional olive oil to achieve a creamy, spreadable consistency.
- Transfer the dip to a serving bowl, creating a small well in the center and drizzling with extra olive oil if desired.
- Garnish with a sprinkle of paprika, chopped parsley, or toasted pine nuts for added texture and flavor.
- Serve immediately at room temperature with warm pita bread, fresh vegetables, or crackers for dipping.
Tips
- For the most authentic flavor, take the time to roast your own red pepper. The charred skin adds a deep, smoky dimension that jarred roasted peppers can't match.
- Use freshly squeezed lemon juice for a bright, zesty kick that elevates the entire dip.
- If you don't have a food processor, a high-powered blender can work, but you might need to stop and scrape down the sides more frequently.
- For a creamier consistency, reserve some chickpea liquid (aquafaba) to thin the dip if needed.
- Make this dip ahead of time - it actually tastes even better after the flavors have melded together in the refrigerator for a few hours.
- Experiment with garnishes like toasted pine nuts, a sprinkle of smoked paprika, or fresh herbs to add extra texture and visual appeal.
- Store in an airtight container in the refrigerator for up to 5 days, allowing the flavors to develop even more over time.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
