Roasted Red Pepper, Carrot, & Feta Dip
Serves
10
Prep Time
5 minutes
Cook Time
40 minutes
Ingredients
1 head garlic
2 red bell peppers, deseeded, sliced in half
3 large carrots, cut into a few pieces
3 tbsp olive oil, divided
2 tsp salt, divided
14 oz (400 g) can white beans, drained, rinsed
7 oz (200 g) feta cheese
4 tbsp lemon juice
2 tsp smoked paprika
¾ tsp red pepper flakes
freshly chopped parsley, to garnish
Nutrition
(Per Serving)
Calories
145
Fats
9 g
Protein
5 g
Carbs
11 g
Instructions
- Preheat oven to 400°F (200°C).
- Slice top off garlic head, exposing individual cloves. Arrange red bell peppers, carrots, and garlic head on baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with ½ teaspoon of salt.
- Roast in oven for 30 minutes or until carrots are fork-tender.
- Remove from oven. Cover roasted peppers with aluminum foil for 10 minutes to steam peppers and help skin peel off. After 10 minutes, peel off pepper skins and discard along with seeds.
- In blender or food processor, squeeze out garlic and combine roasted vegetables, white beans, feta cheese, lemon juice, remaining 2 tablespoons olive oil, 1 ½ teaspoons salt, smoked paprika, and red pepper flakes. Blend until completely smooth.
- Serve dip with light olive oil drizzle and sprinkle of parsley and smoked paprika. Consider serving alongside warm pita or naan bread (optional).