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
Yield: 4 servings

Red Pepper Tofu and Chickpea Spread

Prep Time: 5 minutes
Cook Time: 5 minutes
Passive Time: 1 hour
Total Time: 1 hour 10 minutes

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.

Ingredients

  • 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

Instructions

  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.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 141Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 46mgCarbohydrates 18gNet Carbohydrates 14gFiber 4gSugar 6gProtein 9g

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Related:   Red Pepper Lentil Salad
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at www.samanthalowe.com/blog. A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.

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