Spanish · Lunch
Roasted Red Pepper Nut Dip (Low-Calorie)
A Spanish-style roasted red pepper and almond dip built on romesco flavours, blended with cannellini beans in place of most of the oil and bread to cut calories while keeping the smoky pepper, toasted almond and sherry vinegar character. Served with raw vegetable sticks.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
213Calories
7.2gProtein
12gFat
21.8gCarbs
6.4gSugar
7.9gFiber
416mgSodium
0mgChol
1.4gSat Fat
591mgPotassium
87mgCalcium
1.9mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Toast the almonds in a dry small skillet over medium heat for 2-3 minutes, shaking often, until golden and fragrant.
2
Roast
If using fresh pepper, roast directly over a gas flame or under a hot broiler for 8-10 minutes, turning occasionally, until skin blackens.
3
Blitz
Combine toasted almonds, roasted red pepper, cannellini beans, garlic, sherry vinegar, smoked paprika, olive oil and salt in a food processor until smooth.
4
Plate
Spoon the dip into a small bowl and arrange carrot and celery sticks alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 1/2 oz100g almonds
- 7 oz100g, about 1 small jarred or fresh-roasted pepper roasted red pepper
- 1/2 cup60g, about a quarter of a 15 oz can, drained cannellini beans
- 2 clove2 clove garlic
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 5 oz140g carrot sticks
- 5 oz140g celery sticks
