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.
This red pepper spread made with tofu and chickpeas is not only a delicious dip, but also perfect for spreading on a Mediterranean Panini or as a burger topping.
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 tbsp lemon juice
- 1 pinch salt
- 1 tsp sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 cup roasted red peppers, drained
- 1 cup chickpeas, drained
- 1 cup silken tofu
- Blend the garlic cloves, shallot and lemon juice together to make a thick paste. Add the rest of the ingredients and blend until smooth.
- Chill for 1 hour before serving. Serve alongside gluten-free pita or with rice chips.
Amount Per Serving Calories 141Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 46mgCarbohydrates 18gNet Carbohydrates 14gFiber 4gSugar 6gProtein 9g