Roasted Red Pepper and Carrot Dip

Red Pepper Dip 1

I adore hummus as much as the next person, but chickpeas (as well as other beans and legumes) can be difficult to digest because of their high content of protein and complex carbohydrates.

While there are numerous ways to eat more beans and toot less, I wanted to create a creamy, hummus-like dip without the chickpeas.

This roasted red pepper and carrot dip is full of robust, fruity flavour, and is a freaking powerhouse of antioxidants and anti-inflammatory nutrients. Might as well call this anti-cancer dip, my friends.

What is your favourite bean-less dip or spread?

Roasted Red Pepper and Carrot Dip
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, five ingredients or less
Author:
Recipe type: Dip
Serves: 6
Ingredients
  • 3 bell peppers (I used a mix of red and orange), roasted
  • 2½ cups carrots, steamed
  • ½ tsp cumin
  • 4 tsp lemon juice
  • 1 small clove of garlic, minced or pressed
  • ¼ tsp salt, or more to taste
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut your bell peppers in half and lay them cut-side down on a baking sheet lined with a silpat or parchment paper. Bake for 40-45 minutes, until the skins are shrivelled and slightly blackened. When the peppers are cool enough to handle, remove the skins.
  3. Meanwhile, steam your carrots until soft.
  4. In a food processor, blend the peppers, carrots, lemon juice, garlic and salt. Process until smooth. Taste and adjust seasonings as necessary.
  5. Serve warm or cold. Makes about 1½ cups.

 

, , , , , , , , , ,

9 Responses to Roasted Red Pepper and Carrot Dip

  1. Marthafied March 4, 2013 at 9:30 am #

    What a great alternative to your usual dips. And I bet the carot gives it a nice sweet flavour. I want to try these!

  2. Katherine Taylor March 4, 2013 at 9:32 am #

    Hey Sondi

    I love a lot of your recipes! Especially the one you posted for today (roasted red pepper). I noticed you don’t have a social media link on your recipes. I would love to share the recipes that I think are great- would you mind? How could i go about reposting it to my followers in reference to your business?

    – Katherine

    Business websites: http://www.optimal-health-coaching.com http://www.katherinetaylor.myunivera.com http://www.facebook.com/KatherineTaylorFitnessAndHealth Blog: http://kin-katherine.livejournal.com/

    Twitter: @TaylorKFitness Linkedin: http://www.linkedin.com/pub/katherine-taylor/5a/50a/308 Cell Phone: 604-353-1116

    • Sondi Bruner March 4, 2013 at 9:36 am #

      Hi Katherine, I have all of the social media links at the bottom of every post – Twitter, Facebook, Pinterest, etc – they’re all there. You just need to click on them to share. And I love sharing! :)

  3. Courtney March 4, 2013 at 9:38 am #

    can’t wait to try this! Thanks!

  4. Lisa Kippur June 20, 2013 at 1:52 pm #

    OMG does this look delicious!

Trackbacks/Pingbacks

  1. Recipe Round-Up #1 | Healness. - March 28, 2013

    […] Roasted Red Pepper & Carrot Dip – vegetarian, vegan, gluten-free […]

  2. Food lately | Life in Vancouver, My Kitchen and Other Adventures - June 18, 2013

    […] Roasted red pepper and carrot dip: Another winner! I had a lot of carrots to use up and this was the perfect recipe. Roasting the peppers is a must! Great for dipping vegetable sticks in or putting on top of your salad. I also made this roasted garlic tahini dressing from Sondi’s site (the smell of the roasted garlic is amazing). I added a bit of a apple cider vinegar and used it as salad dressing. […]

  3. Food Lately: Pumpkin Cream Sauce + Snack Balls | Labels Are For Tin Cans - November 21, 2013

    […] Brunner’s Roasted Red Pepper and Carrot Dip: I’ve made this dip a few times before – it is an easy and simple one to put together. […]

  4. Food lately No. 1 | Labels Are For Tin Cans - January 9, 2014

    […] Roasted red pepper and carrot dip: Another winner! I had a lot of carrots to use up and this was the perfect recipe. Roasting the peppers is a must! Great for dipping vegetable sticks in or putting on top of your salad. I also made this roasted garlic tahini dressing from Sondi’s site (the smell of the roasted garlic is amazing). I added a bit of a apple cider vinegar and used it as salad dressing. […]