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roasted red pepper white bean dip topped with roasted chickpeas and parsley on a silver plate.
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5 from 4 votes

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.
Prep Time5 minutes
Total Time5 minutes
Course: Dips, Sauces and Dressings
Cuisine: Middle East
Diet: Vegan
Servings: 10 servings
Calories: 128kcal
Author: Adina

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 ½ lemon more to taste
  • 2 small garlic cloves
  • ¼ – ½ 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 ½ lemon + 2 small garlic cloves + ¼ – ½ 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