This healthy dip is easy to make and taste great with crudites such as cucumbers, peppers, zucchini and celery. You can substitute jarred roasted peppers if you wish but freshly roasted peppers are best. Chick peas are high in dietary fiber, protein, folate and zinc.
Chick Pea and Roasted Pepper Dip
Gina's Weight Watcher Recipes
Servings: 4 • Time: 5 minutes • Calories: 201 • Points: 4 pts
Ingredients:
- 15 oz can garbanzo beans, drained
- 1 roasted red pepper, skin and seeds removed
- 2 tbsp fresh parsley, leaves only
- 2 cloves garlic
- 1 tbsp sesame oil
- juice of 1 lemon
- salt and fresh pepper
Combine all ingredients in a food processor. Add a little water if it is too thick. Blend until smooth. Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.
Love it- easy and healthY!
ReplyDeletethis is very interesting .. its like a hummus with a twist ... looks delicious .. Laila .. http://lailablogs.com/
ReplyDeleteI was just thinking I should try to make a roasted pepper hummus - looks delicious!
ReplyDeleteI LOVE anything hummus-y, this sound great and so healthy. I'm sure I'd finishe the entire batch myself... with a spoon! And then die of tummy pain :(
ReplyDeletelooks delish!
ReplyDeleteas always looks yummy, thank you Gina!
ReplyDeleteWow! You make really simple and delicious recipes! Great blog my dear!
ReplyDeleteSounds great.
ReplyDeleteMy hubby just joined WW and it looks like I just hit the jackpot for recipes.
Thank you!
You're welcome!
ReplyDeleteHi Gina,
ReplyDeleteWow, you introduced me again to a new great sauce/dip with so many healthy values like fiber, protein, fosfate and zinc.
Big hug!
Gina! Your site is A-MA-ZING! So glad I stumbled onto it. The recipes and pictures look so awesome...can't wait to start trying them! Thank you thank you thank you!
ReplyDeleteYumm-o!
ReplyDeleteThis sounds perfect for a summer meal served on the back porch.
ReplyDeleteChick pea is very good for health.And it is also used as a staple in the diet in India...this is an innovative idea.
ReplyDeletelooks simple and delicious. i'll have to try this out :)
ReplyDeletewhat is a serving in cups or ounces
ReplyDeleteI'm guessing about 4 oz but when you make this, weight the whole thing and divide it by 4. Sorry, my older recipes didn't include serving sizes. I just divided all my recipes by servings. If you make this let me know what it comes out to. Thanks!
ReplyDeleteDo you use toasted sesame oil or just regular cold-pressed sesame oil?
ReplyDelete@Marin- Either would work fine as long as it's pure sesame oil.
ReplyDeletedo you add the parsley into the blended dip or just on the top? Says to blend all together but your picture doesn't look like there are specks of green in the dip so I figured I'd check first! :) Thanks!
ReplyDeleteHi Gwen, yes I blended it all together. A little more on top was just for garnish.
ReplyDeleteAre the 4 points- the old points or the ww + points?
ReplyDeleteThis is still the old, sorry hopefully I'll get to this one soon.
ReplyDeletegreat and easy to make
ReplyDeleteI have an old ww chick pea spread recipe that is excellent that only uses 2 tsp olive oil. 12oz. chick peas, 1/2 c plain non-fat yogurt, 2 T fresh lemon juice, 3 garlic cloves, 2 tsp olive oil, 1/2 tsp salt, 1/2 tsp cumin, 1/8 tsp allspice. It's all blended together, thinned with a little water if necessary. What do you think if I just added the parsley and roasted pepper? Do you think the sesame oil is a must? I do love the flavor of sesame oil.
ReplyDeleteNo not a must, I love the flavor of sesame and thought it would make a great replacement for tahini. Try without and thanks for sharing your recipe.
ReplyDeleteThis is lovely - I will add a little less lemon juice and may use roasted garlic next time as it was a little "raw" but still lovely!
ReplyDeleteThis is absolutely delicious! My new favorite way to eat carrots!
ReplyDeleteThis is one of my favorite recipes :) I make it twice a month! I love your site - thanks Gina!
ReplyDeleteDid everyone else leave the sesame oil out? We followed the recipe exactly and all that we could taste was straight sesame oil.
ReplyDeleteI make something similar from Cooking Light - it uses Cannellini beans instead of chick peas and a few other swaps. It's a little bit lighter in taste.
ReplyDeleteI just made it, it is very good, but I would use less sesame oil and more roasted red peppers.
ReplyDeleteMade with jalapeno today, tasty!
ReplyDelete