Roasted-pepper hemp dip

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Roasted-pepper hemp dip

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Ingredients

Adjust Servings:
3 tablespoons juiced Lemon
6 tablespoons Tahini paste
2 tablespoons Olive oil
4 tablespoons Hemp hearts
1/4 teaspoon Sea salt
1 pinch Cayenne pepper
1/2 cup roasted red Sweet bell peppers
For the topping:
1 teaspoon sliced Almonds
1 pinch fresh minced Parsley
1 teaspoon Olive oil

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Features:
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
Cuisine:

Here’s a wonder dip with lot of flavour, and no regrets: if your digestive system doesn’t agree with chickpeas and beans, give this dip a try!

  • 5 minutes
  • Serves 6
  • Easy

Ingredients

  • For the topping:

Directions

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If chickpeas and beans don’t well agree with your digestive system, the choice for middle-eastern dips and spreads is quite limited. Good news: you can substitute them with hemp hearts!

This is a roasted-pepper hummus recipe made with no chickpeas: it retains all the flavour, and ditches the downsides of the classic recipe.

To prepare it, mix all the ingredients for the dip in the mixer until you obtain a smooth texture. Top with almonds, fresh parsley, and a drizzle of olive oil. To gain a firmer body, put in the fridge for a couple of hours before serving.

Enjoy your dip with no regrets!

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Steps

1
Done
3 minutes

Mix all the ingredients

Put all the ingredients for the dip in the mixer’s bowl, then process until you obtain a smooth cream.

2
Done
2 minutes

Top and serve

Transfer to a bowl or container, top with almonds and fresh parsley, and drizzle with olive oil. Put in the fridge for a couple of hours before serving.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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Spinach and tofu cannelloni
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