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Smoky Chickpea and Roasted Pepper Dip with Walnuts

This roasted dish pairs canned chickpeas, drained and rinsed with red bell pepper, walnuts and pomegranate molasses. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack
Easy
Balanced Vegan Vegetarian Heart friendly Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

21 g Protein
71 g Carbohydrates
34 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 174g canned chickpeas, drained and rinsed 285 kcal
  • 136g red bell pepper 42 kcal
  • 23g walnuts 150 kcal
  • 14g olive oil 124 kcal
  • 15g pomegranate molasses 39 kcal
  • 9g lemon juice 3 kcal
  • 5g garlic, minced 7 kcal
  • 1g smoked paprika 3 kcal
  • 2g salt 0 kcal
  • 15g water (as needed for blending) 0 kcal

Cooking instructions

  1. red bell pepper
    Roast the red bell pepper directly over a gas flame or under a broiler until blackened on all sides. Place in a bowl, cover 10 minutes, then peel and remove seeds.
  2. canned chickpeasred bell pepperwalnutspomegranate molassesgarlic
    In a food processor, blend the roasted pepper, chickpeas, walnuts, garlic, and pomegranate molasses until mostly smooth.
  3. olive oillemon juicesmoked paprikasaltwater (as needed for blending)
    Add olive oil, lemon juice, smoked paprika, and salt. Pulse to a thick dip; add 1-2 tablespoons water if needed for texture.
  4. salt
    Taste and adjust acidity and salt. Chill 10 minutes for the flavors to meld.
  5. Serve as a dip or spread with cut vegetables or crackers (not included).

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