Mexican · Lunch
Smoky Chili Pepper Dip
A smoky roasted vegan dip built from charred bell peppers and chipotle blended with cannellini beans and tahini for body, finished with lime and smoked paprika. Served with warm corn tortilla chips, it delivers a smoldering, tangy, plant-based spread ideal for casual snacking or sharing.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
434Calories
14.5gProtein
25.1gFat
42.3gCarbs
5.2gSugar
12.1gFiber
875mgSodium
0mgChol
3.5gSat Fat
755mgPotassium
135mgCalcium
4.2mgIron
0mcgVitamin B12
71mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Halve the bell pepper, remove seeds, and set it cut-side down on a baking sheet alongside the garlic clove in its skin.
2
Roast the pepper and garlic at 450°F (230°C) for 15 minutes until the pepper skin blisters black and the garlic softens.
3
Peel the blackened skin from the pepper and squeeze the roasted garlic from its skin. Combine the roasted pepper, garlic, cannellini beans, chipotle in adobo, tahini, lime juice, smoked paprika, olive oil, and salt in a food processor; blend on high for 1 minute until smooth.
4
Toast the corn tortilla wedges in a dry skillet over medium heat for 2 minutes, turning once, until lightly browned and crisp. Spoon the dip into a small bowl, scatter cilantro over the top, arrange the toasted tortilla wedges around it, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g cannellini beans, cooked
- 11 medium bell pepper
- 2 tbsp2 tbsp chipotle in adobo sauce
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
- 2.8 oz80g corn tortilla
