Skinnytaste > Lenten Friendly Recipes > Chickpea and Roasted Pepper Dip

Chickpea and Roasted Pepper Dip

This post may contain affiliate links. Read my disclosure policy.

Chickpea and Roasted Pepper Dip

This healthy dip is easy to make and taste great with crudites such as cucumbers, peppers, zucchini and celery. Similar to Hummus, only it’s made without tahini. 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.

Skinnytaste Simple promo banner

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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


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