Roasted Red Pepper Spread (Vegan, Gluten-Free, Soy-Free)


Thanks to Meat Out Mondays for pointing out this great recipe from Recipezaar.

Serves:  12 servings


  • 2 (16  ounce) cans garbanzo beans, rinsed and drained
  • 1/2  cup lemon juice
  • 2 (6  ounce) jars roasted red peppers, drained
  • 1/4  cup tahini
  • 1  tablespoon onions, minced
  • 3  garlic cloves, minced
  • 2  tablespoons parsley, chopped
  • 2  teaspoons smoked paprika
  • 1/8  teaspoon white pepper
  • 1/8  teaspoon cayenne pepper
  • 1/2  teaspoon salt
  • 2-4  tablespoons oil

Combine all ingredients in food processor or blender. Blend or process until mixture is fairly smooth, adding oil as needed for desired consistency. Place in serving bowl, cover, and chill for 2-3 hours before serving.
Serve with toasted french or water crackers.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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