Red pepper and tofu chickpea spread

Red pepper spreads are usually chock full of cream and cheese – making them a delight for the palette but a terror to the waistline. They are also eradicated from the vegan diet due to their animal-based ingredients. This version is incredibly healthy and also protein-filled. Not only is it a delicious dip, but also is perfect for spreading on a Mediterranean Panini or as a topping for burgers.

Red Pepper Tofu and Chickpea Spread Recipe


Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 4

Calories per serving: 120

Fat per serving: 3g

Red Pepper Tofu and Chickpea Spread Recipe


  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 tbl. lemon juice
  • 1 pinch salt
  • 1 tsp sugar
  • 1/2 tsp cayenne pepper
  • ½ tsp cumin
  • ½ tsp coriander
  • 1 cup roasted red peppers, drained
  • 1 cup chickpeas, drained
  • 1 cup silken tofu


  1. Blend the garlic cloves, shallot and lemon juice together to make a thick paste. Add the rest of the ingredients and blend until smooth.
  2. Chill for 1 hour before serving. Serve alongside gluten-free pita or with rice chips.

Nutritional Information

Calories: 120
Total Fat: 3g
Carbohydrates: 20g
Protein: 7g


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