Best 3 Roasted Sweet Pepper And Chickpea Dip Recipes

Roasted sweet pepper and chickpea dip is a creamy, flavorful, and healthy snack or appetizer that is perfect for any occasion. Made with simple ingredients like roasted sweet peppers, chickpeas, garlic, and tahini, this dip is packed with nutrients and can be easily tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, you can adjust the ingredients to create the perfect dip for your next party or gathering. With its vibrant color and delicious taste, roasted sweet pepper and chickpea dip is sure to be a hit with your friends and family.

Let's cook with our recipes!

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

CHICKPEA & RED PEPPER DIP

Chickpea & red pepper dip image

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

Ingredients

390g can chickpeas , drained and rinsed
1 garlic clove , crushed
4 tbsp extra-virgin olive oil
squeeze lemon juice
2 roasted, deseeded red peppers , chopped (from a jar is fine)
small handful chopped fresh coriander
toasted pitta bread , to serve

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

SPICED SWEET ROASTED RED PEPPER HUMMUS

Spiced Sweet Roasted Red Pepper Hummus image

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

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 ½ tablespoons tahini
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
1 tablespoon chopped fresh parsley

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:

For the best flavor, use ripe and flavorful sweet peppers.
Roasting the peppers brings out their natural sweetness and smokiness.
To make the dip creamy and smooth, use a high-powered blender or food processor.
If you don't have any tahini, you can substitute Greek yogurt or sour cream.
To make the dip ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
Serve the dip with pita chips, crackers, or vegetables.

Conclusion:

This roasted sweet pepper and chickpea dip is a delicious and easy appetizer or snack. It's perfect for parties and potlucks, and it's also a great way to use up leftover roasted peppers. The dip is creamy and flavorful, with a slightly smoky flavor from the roasted peppers. It's also a good source of protein and fiber, making it a healthy and satisfying snack.