Low fat roasted red pepper dip is delicious and easy to make. Made from healthy veggies and with a rich and hearty taste. Your dinner party friends will be in awe at this flavoursome dip!
So folks, welcome to the last in my series of four favourite dips, with this my low fat roasted red pepper dip.
Like my previous 3 dips :-
this low fat roasted red pepper dip is perfect for sharing and serving with a selection of crudites such as carrots, celery or cucumber.
It’s easy to make, healthy and a great party dip!
All of these 4 favourite dip recipes were ones I altered and put together based on the previous full fat dip recipes I used to make.
I had to stop eating those full fat dips when I was looking to loose weight and get into shape at the beginning of my journey into the 80/20 lifestyle Lady Lynne and I lead now.
I hope you’ve enjoyed these dips and if you get a chance to make some, or even one of them, I’d love to hear what you think by commenting below!
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Low Fat Roasted Red Pepper Dip Recipe
Not only is this red pepper dip perfect for parties you could mix it with some pasta to make a super quick healthy meal too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 2 large red bell peppers
- Low fat cooking spray
- ½ small onion , finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 g can chickpeas , rinsed and drained
- 2 garlic cloves , peeled and crushed
- 1 red chilli , deseeded and roughly chopped
- 1 tbsp sweet chilli sauce
- ½ lemon , finely grated zest
- Salt and pepper to taste
- Turn on grill to a high heat and cover an oven tray with aluminium foil
- Place the bell peppers, whole, on the tray. Then place the tray in the upper third of your oven.
- Let the peppers roast for approximately 20 – 25 minutes, turning them every 5 minutes, until they are charred black and crispy. Remove from the oven to cool.
- Whilst the peppers are roasting, you can prepare the other ingredients, whilst still keeping a close eye on the peppers! Spray a small frying pan 5 times with the low fat cooking spray and adding the onion, coriander and cumin, stirring all together and adding small drops of water if the ingredients should stick.
- Once the onion mixture has cooked place it in a food processor bowl to cool.
- Once the peppers have cooled enough to handle you will need to de-seed and peel them, then cut them up into smaller pieces.
- Add the pepper pieces, chickpeas, garlic, red chill, and 1 tbsp. sweet chilli sauce and lemon zest to the onion mixture in the food processor bowl and blitz the mixture until as smooth as possible. Check and season with salt and pepper and add more sweet chilli sauce if required.
The nutrition label is based on this serving 8 people.