Roasted Pepper Dip


This luscious dip is ideal for everyday snacking; it also makes a delicious sandwich spread. For dipping, provide whole-wheat pita triangles, Belgian endive leaves, celery and carrot sticks, bell pepper strips and/or steamed broccoli or cauliflower florets. It can be made a day ahead and refrigerated.

  • 2Servings


  • 1 large red bell pepper
  • 1 19-oz. can chickpeas, drained, liquid reserved
  • 2 cloves garlic, peeled
  • 2 Tbs. white wine vinegar
  • Coarsely cracked black pepper


Preheat broiler. Place bell pepper on broiler pan and broil until blistered all over, turning often with tongs, 10 to 15 minutes. Transfer to paper bag, seal and let steam 10 minutes. Peel pepper, discarding skin, seeds and stem. Set aside.

In blender or food processor, puree chickpeas until smooth, adding enough reserved liquid (about 1/4 cup) to make a creamy mixture. Add roasted pepper, garlic and vinegar and puree until smooth.

Transfer to shallow serving bowl and season with salt to taste. Let stand at least 30 minutes to let flavors develop. Sprinkle with pepper before serving.

Nutrition Information

  • Calories: 38
  • Carbohydrate Content: 7 g
  • Protein Content: 2 g
  • Sodium Content: 978 mg