Chick Pea and Roasted Pepper Dip

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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.

5 from 2 votes
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Chick Pea and Roasted Pepper Dip

171 Cals 6 Protein 28 Carbs 5 Fats
Yield: 4 servings
COURSE: Appetizer
CUISINE: American


  • 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.


Serving: 1/4, Calories: 171kcal, Carbohydrates: 28g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Sodium: 323mg, Fiber: 5g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Points +: 4
Keywords: Gluten Free, Vegetarian Meals