Roasted Red Bell Pepper Dip

By February 12, 2021Recipes
Roasted red pepper dip used for nutrition education

Roasted Red Bell Pepper Dip

Yield: 2-3 cups of dip


  • 3 red bell peppers, rinsed and patted dried
  • 4 tablespoons vegetable oil, divided
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 1/4 cup loosely packed parsley or basil leaves
  • 1/4 cup grated parmesan cheese
  • Juice of 1 lemon
  • 1 teaspoon garlic powder or 2 cloves fresh garlic
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or spray with non-stick spray.
  2. Cut the bell peppers into quarters, then remove the seeds and stem.
  3. Place the bell peppers on the prepared baking sheet. Drizzle with 2 tablespoons vegetable oil and use your hands to coat them well.
  4. Roast the bell peppers until tender, about 20 minutes.
  5. Place the roasted bell peppers into a food processor or blender.
  6. Add the drained and rinsed beans, basil, cheese, lemon juice, garlic powder, salt, and pepper to the food processor. Blend on high for 1 minute.
  7. Slowly drizzle in the remaining 2 tablespoons oil and blend until completely smooth.
  8. Serve with chips, pretzels, or fresh cut veggies!

Chef’s Notes:

  • Refrigerate leftovers covered for up to 5 days.
  • Try this recipe with yellow or orange bell peppers.
  • Use white beans instead of garbanzo beans.
  • Roast and blend a jalapeño with the bell peppers to add some heat to your dip!

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