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    You are at:Home»Dairy-Free Recipes»Appetizers»Roasted Red Pepper Spread or Dip has Robust Dairy-Free Flavor

    Roasted Red Pepper Spread or Dip has Robust Dairy-Free Flavor

    3
    By Alisa Fleming on August 25, 2020 Appetizers, Condiments and Salad Dressings, Dairy-Free Recipes, Sauces

    This flavorful roasted red pepper spread is a delicious twist on classic hummus. It’s creamier, and is more pepper-forward. It’s also made purely with healthy pantry ingredients, including olive oil. Most store-bought hummus and other spreads are made with soybean oil. But at home, you get to pick the best quality ingredients!

    Dairy-Free Roasted Red Pepper Spread Recipe

    This Roasted Red Pepper Spread or Dip has Robust Dairy-Free Flavor

    Enjoy this roasted red pepper spread as an appetizer with dairy-free French bread or crackers, as a dip with carrots, celery, and cruciferous florets, or as a sandwich spread. The recipe was originally shared with us by the team at Meatout Mondays way back in 2006, but they discovered it on Recipezaar (now Food.com). We’ve made just a couple minor updates!

    As is, this plant-based dip has a touch of hot, smokey flavor. If you’re concerned about heat, you can omit the cayenne pepper. If you have garden-fresh red peppers, you can roast them yourself. Simply season and blend to taste with additional lemon, oil, and/or salt as needed.

    Dairy-Free Red Pepper Spread Recipe

    Special Diet Notes: Roasted Red Pepper Spread

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    5.0 from 1 reviews
    Dairy-Free Roasted Red Pepper Spread
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Please note that the Prep time is hands-on time only. If possible, let the spread chill for 2 to 3 hours before serving.
    Author: adapted from Recipezaar
    Recipe type: Appetiser
    Cuisine: Italian
    Serves: 12 servings
    Ingredients
    • 2 (16-ounce) cans garbanzo beans, drained and rinsed
    • 2 (6-ounce) jars roasted red peppers, drained
    • ½ cup lemon juice
    • ¼ cup tahini
    • 3 garlic cloves, minced
    • 2 tablespoons chopped parsley
    • 1 tablespoon minced onions
    • 2 teaspoons smoked paprika
    • ½ teaspoon salt
    • ⅛ teaspoon white pepper
    • ⅛ teaspoon cayenne pepper
    • 2 to 4 tablespoons olive oil, as needed
    Instructions
    1. Add the garbanzo beans, roasted red peppers, lemon juice, tahini, garlic, parsley, onion, smoked paprika, salt, white pepper, and cayenne to your blender or food processor. Process until fairly smooth. Blend in oil, as needed, for a creamy consistency.
    2. Transfer the spread to a serving bowl, cover, and refrigerate it for at least 2 to 3 hour before serving. This allows time for the flavors to meld.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Wendy MAJOOR on June 7, 2021 2:12 pm

      I made this for guests as one of them is lactose intolerant and it was delicious!

      Reply
    2. Alene on August 26, 2020 9:01 am

      This sounds delicious. I have been thinking about making some basic hummus but I will make this instead. I even have the ingredients, which can be hit or miss in this pandemic. Thank you! T

      Reply
      • Alisa Fleming on August 26, 2020 9:46 am

        Having all the ingredients for a recipe can be hit or miss for me any time! I hope you enjoy it 🙂

        Reply

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