Skinnytaste > Lenten Friendly Recipes > Chick Pea and Roasted Pepper Dip

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.

Chick Pea and Roasted Pepper Dip

5 from 3 votes
Course: Appetizer
Cuisine: American
Yield: 4 servings
Serving Size: 1 /4


  • 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.

Last Step:

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Serving: 1 /4, Calories: 171 kcal, Carbohydrates: 28 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 323 mg, Fiber: 5 g


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51 comments on “Chick Pea and Roasted Pepper Dip”

  1. I love this. It’s easy, it tastes great, it’s lower in calories and I don’t miss them. I’ve made this a few times now, and the recipe is perfect the way it is. This last time I added a couple green olives and liked the addition. I also noticed, if I roast the rep pepper a little longer so they are really soft, the texture seems to come out smoother. But either way, I like it a lot. I usually eat it with cucumbers but have also eaten it with bread and tortilla chips.

  2. I made it just as listed and it was delicious. Very happy to find a low point (WW) dip that is so good and easy.

  3. This was amazing! I used chipotles in Adobe sauce cause that’s what i had on hand and it turned out perfect!

  4. This looks delicious!! Just wondering for points purposes, It says serves 4, so is that about 1/2 c. per serving?

  5. I didn't love this πŸ™ I do love chickpeas and roasted red peppers, I think it was a little heavy on the parley and garlic. But I love love love almost everything else I make from your site and its the first place I look when I want to plan dinner!

  6. I made this tonight with a few tweeks due to lack of ingredients and a general laziness (didn't want to go to the grocery store). It was very good! 2 cans garbanzo beans, 1/2 jar roasted red peppers, olive oil, salt, pepper, garlic. YUMMY!

  7. Avatar photo
    Kimberly Cole

    Do you have the updated points plus value (looks like old WW points here) and additional nutrition facts for this one? Thanks!

  8. made this and it came out great! saved some liquid from the garbanzo beans instead of adding water for the food processor

    1. I'm interested in knowing this as well. I am doing WW Points Plus from home and I do not have access to the recipe builder just yet.

  9. I 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.

  10. Did everyone else leave the sesame oil out? We followed the recipe exactly and all that we could taste was straight sesame oil.

  11. This is one of my favorite recipes πŸ™‚ I make it twice a month! I love your site – thanks Gina!

  12. This 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!

  13. Avatar photo
    Gina @ Skinnytaste

    No 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.

  14. I 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.

  15. do 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! πŸ™‚ Thanks!

  16. I'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!

  17. Avatar photo
    Health Advocate

    Chick pea is very good for health.And it is also used as a staple in the diet in India…this is an innovative idea.

  18. 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!

  19. Avatar photo
    This Makes My Day

    Hi Gina,

    Wow, you introduced me again to a new great sauce/dip with so many healthy values like fiber, protein, fosfate and zinc.

    Big hug!

  20. Avatar photo

    Sounds great.
    My hubby just joined WW and it looks like I just hit the jackpot for recipes.
    Thank you!

  21. I 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 πŸ™

  22. this is very interesting .. its like a hummus with a twist … looks delicious .. Laila ..