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    Where Is My Spoon > Recipes > By Cuisines

    Red Pepper White Bean Dip

    Published by: Adina May 17, 2019 ยท Last modified: July 10, 2024 10 Comments
    Jump to Recipe
    white bean roast pepper chickpea dip on a plate with chickpeas on top.

    This flavorsome roasted red pepper white bean dip with tahini, chickpeas, and white beans has become one of our favorite spreads.

    white bean roast pepper chickpea dip on a plate with chickpeas on top.

    I love hummus or dip passionately, and this roasted red pepper white bean dip is a new favorite. It's so good that you won't be able to stop eating it. It's creamy, slightly sweet, slightly tangy, garlicky, and absolutely delicious!!!

    I would say it's the ultimate snack! It can be eaten on crispbread, with crackers, with vegetable sticks, or just with a spoon directly out of the bowl every time you open the fridge. Try this Spicy Avocado Spread for Bread, too; it's another favorite. Or this Fava Bean Dip.

    Jump to recipe
    • Recipe ingredients
    • How to make red pepper and white bean dip?
    • Good to know!
    • How to serve it?
    • More dips
    • Recipe
    • Red Pepper White Bean Dip

    Recipe ingredients

    how to make roasted red pepper hummus

    White beans: You can use a can of white beans. Make this Romanian White Bean Dip with Caramelized Onions, too.

    Chickpeas: You can use dried or canned chickpeas. Canned chickpeas are a fast alternative, and I used them to make this roasted red pepper hummus.

    Roasted red peppers: You can use a large roasted red pepper from a jar, which I did.

    Tahini is a paste made from sesame seeds, a staple in Middle Eastern cuisine. I usually buy it at the Turkish store because it is much cheaper than buying it in a regular supermarket, where it is usually sold as a luxury article.

    See the recipe card for full information on ingredients and quantities.

    How to make red pepper and white bean dip?

    This white bean and red pepper dip is super easy to make, especially if you use canned beans, chickpeas, and roasted red peppers from a jar. Basically, throw all the ingredients in a food processor, process well, adjust the taste, and you're done.

    roasted red pepper white bean dip and lemons on the table.

    Good to know!

    Cook white beans: Soak 4.5 oz (125 g) of white beans overnight. Drain, cover with fresh water, add 2-3 bay leaves, and bring to a boil. Boil for 10 minutes, then lower the heat and simmer until the beans are soft. Make this Bone Broth Vegetable Soup with beans, too.

    Cook the chickpeas: Soak 4.5 oz (125 g) of dry chickpeas overnight or up to 24 hours. Drain, cover with fresh water, and add 1 teaspoon of bicarbonate of soda. Boil and then simmer until soft, which will take at least one hour, depending on the chickpeas' size and age. Cook some more and make the Vegan Apple Curry, too.

    Roast your own peppers: Halve and deseed red bell peppers. Bake them, skin side up, until the skin blisters. Cover with cling film for 20-30 minutes, then easily peel off the skin. The Syrian Muhammara Dip is also made with roasted red pepper, so you can roast more and make this dip, too.

    How to serve it?

    Serve the red pepper white bean dip with crackers and vegetable sticks or as a bread spread.

    But don't stop there.

    Use it as a healthy, low-carb side dish for any kind of meat or meatballs.

    It can be enjoyed with roasted vegetables, adding the proteins you need to a vegetarian or vegan meal, or try it alongside fried halloumi.

    You can spread the mixture on a flatbread, add thinly sliced red onions, tomatoes, and peppers, sprinkle with feta cheese, and roll. Add some salad leaves, roasted vegetables, and pretty much any kind of cheese. Or use some cooked chicken strips and yogurt.

    dip with chickpeas and white beans garnished with parsley and roasted chickpeas.

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    • yellow colored hoummus sprinkled with nigella seeds and cilantro in a bowl.
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      Spicy Peri Peri Dip

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    roasted red pepper white bean dip topped with roasted chickpeas and parsley on a silver plate.

    Red Pepper White Bean Dip

    This flavorsome roasted red pepper white bean dip with tahini and chickpeas has become one of our favorite spreads or dips.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Dips, Sauces and Dressings
    Cuisine: Middle East
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 10 servings
    Calories: 128kcal
    Author: Adina
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    Ingredients 

    • 1 can chickpeas Note 1
    • 1 can white beans
    • 1 large roasted red pepper from a jar, Note 2
    • 4 tablespoons tahini paste
    • juice of ยฝ lemon more to taste
    • 2 small garlic cloves
    • ยผ โ€“ ยฝ teaspoon teaspoon red chili flakes to taste
    • fine sea salt and black pepper to taste
    • roasted chickpeas optional
    • parsley or cilantro, chopped, optional

    Instructions

    • Blend hummus: Drain the chickpeas and the white beans. Place in a food processor. Add the rest of the ingredients and process until the hummus is smooth and creamy.
      1 can chickpeas + 1 can white beans + 1 large roasted red pepper + 4 tablespoons tahini paste + juice of ยฝ lemon + 2 small garlic cloves + ยผ โ€“ ยฝ teaspoon teaspoon red chili flakes + fine sea salt and black pepper
    • Adjust consistency: Stop the food processor once or twice in between and scrape down the sides of the bowl, until the hummus is smooth. Add 1 or 2 tablespoons of cold water if the hummus seems too thick; I usually don't have to, the roasted red pepper is pretty juicy.
    • Adjust the taste with salt, pepper, chili, and maybe more lemon juice.
    • Garnish with roasted chickpeas, parsley , or cilantro, if desired.

    Notes

    1. Pulses: You can cook the chickpeas and beans yourself if you wish. See the instructions in the blog post.
    2. You can roast your own peppers as well. See the instructions in the blog post.

    Nutrition

    Serving: 2-3 tablespoons | Calories: 128kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 421mg | Fiber: 4g | Sugar: 2g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. mimi rippee says

      June 02, 2019 at 1:50 am

      I actually only use white beans for hummus. They just make it creamier, and don't dry up and become mealy like chick peas. So I love love love your recipe!

      Reply
    2. Sissi says

      May 22, 2019 at 7:43 pm

      Great idea to add white beans! I must try it next time (I make hummous quite often!).

      Reply
    3. Ron says

      May 22, 2019 at 2:33 pm

      Hummus is a regular around here and we've made various versions, but not a combination such as your Roasted Red Pepper Hummus. I like the combination of the chickpeas and white beans, not to mention the roasted red pepper. I'll pin this one and will be making it soon.

      Reply
    4. Marvellina | What To Cook Today says

      May 20, 2019 at 9:56 pm

      Oh...this will be my ultimate dip. No words to describe how much I love chickpeas and roasted red pepper. I can seriously eat this as a meal LOL!

      Reply
    5. Nammi says

      May 20, 2019 at 6:52 am

      Hello Adina :). I love hummus but I prefer to use the dried ones than the canned ones. This one looks so good with the addition of roasted peppers . My kids love hummus and I sometimes keep a jar in the fridge so they have have it as a snack with toast or crackers. THis one is sure to be a winner with them.

      Reply
    6. sheenam @ thetwincookingproject says

      May 19, 2019 at 5:02 pm

      This looks absolutely delicious!!!! YUM

      Reply
    7. Kelly | Foodtasia says

      May 19, 2019 at 7:06 am

      Adina, I love hummus and I love roasted red peppers so I'm sure I'll be crazy about this recipe! The roasted chickpeas on top are such a delicious topping!

      Reply
    8. priya says

      May 18, 2019 at 5:39 pm

      never tried red pepper in hummus .. it looks divine adina.

      Reply
    9. Kathy @ Beyond the Chicken Coop says

      May 17, 2019 at 2:44 pm

      I have not tried adding white beans to my hummus before. I'll have to give it a try. The spelling of hummus is interesting. One time I was texting a friend that I was eating hummus and veggies and I misspelled hummus. The auto correct changed it to humans. I was eating humans and veggies! Yikes!!!

      Reply
    10. angiesrecipes says

      May 17, 2019 at 10:17 am

      I find white beans so much creamier and tastier than chickpeas! Love the idea of adding roasted bell pepper in the hummus.

      Reply
    5 from 4 votes (4 ratings without comment)

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