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Roasted Bell Pepper and Bean Dip

Roasted Bell Pepper & Bean Dip

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Submitted by yourprincess

This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

YIELD

6 servings

PREP

8 min

COOK

0 min

READY

12 min

Ingredients

7 202.3
OUNCES ML/G ROASTED RED BELL PEPPERS
1 jar, drained and chopped or you can roast by your own
6 173.4
OUNCES ML/G TOFU
light firm silken, about 6 ounces
½ 118
CUP ML CILANTRO
2 3E+1
TABLESPOONS ML LIME JUICE
1 ½ 23
TABLESPOONS ML OLIVE OIL
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CUMIN
or to taste
2 2
CLOVES CLOVES GARLIC
or to taste
16 462.4
OUNCES ML/G BEANS
any kind of white beans, rinsed and drained

Directions

Reserve ¼ cup roasted peppers, and set aside.

Place remaining peppers in food processor.

Add all other ingredients, process until smooth.

Spoon mixture into a medium bowl, and stir in reserved chopped peppers.

Serve chilled or at room temperature.

* not incl. in nutrient facts Arrow up button

Comments


Tweiner

Soooo vegan!

 

 

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 147 37% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 543mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 34%
Calcium 16% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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