Roasted Red Pepper Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dip made from white beans and roasted red peppers, seasoned with cumin, coriander, and a touch of harissa. Tangy from lemon and brightened by garlic, it's spicy, smooth, and ideal for entertaining. Serve with chips and vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15 oz can of cannelini beans ((drained & rinsed; see * notes))
- 10 oz jar of roasted red peppers ((300 mL; drained))
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 teaspoon harissa paste ((or swap for sriracha; see ** notes))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 372mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 40mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.