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.


  • 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


  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



Serving Size


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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Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at 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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