Red bell-pepper creamy dip

Difficulty: 0/5

Preparation and cooking time: 20 minutes (or 5 minutes with a store-bought already roasted bell-pepper)

Servings: dip

Cost: $3.40

Cost per 2000 kcal: $9.34

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 728         (calories in whole recipe: 728)
Proteins	63%	35.8g	Protein: lysine	121%	2.4g
			Protein: methionine	54%	0.5g
			Protein: isoleucine	88%	1.5g
Carbohydrates	94%	123.2g	Fibers	89%	33.9g
			Net carbs	n/a	89.3g
			Sugars	n/a	26.5g
Fats	21%	14.3g	Omega-3	13%	0.2g
			Omega-6	23%	3.9g
			Saturated fats	n/a	1.2g
Vitamin B1	19%	0.2mg	Vitamin B2	13%	0.2mg
Vitamin B3	10%	1.7mg	Vitamin B5	28%	1.4mg
Vitamin B6	73%	1.0mg	Folate	66%	265.3μg
Vitamin A	31%	285.0μg	Vitamin C	248%	223.3mg
Vitamin E	31%	4.7mg	Vitamin K	21%	25.8μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	24%	241.0mg	Copper	148%	1.3mg
Iron	83%	6.7mg	Magnesium	37%	148.6mg
Manganese	185%	4.3mg	Phosphorus	64%	448.5mg
Potassium	20%	971.6mg	Selenium	28%	15.6μg
Zinc	30%	3.4mg	Sodium to taste

Ingredients:

• 2 cans unsalted chickpeas
• 1 medium sized bell-pepper
• 2 cloves garlic
• 1 1/2 squeezed lemons (more to taste)
• 2 tsp paprika
• Salt to taste
• Black pepper
• Water (or olive oil) for thinning the dip at the end
• 1 tsp cumin (optional)

Instructions:

• Roast the bell-pepper in the oven, for roughly 15 minutes--or until the bell-pepper is darkening in color and becoming softer (you can skip this step if your bell-pepper is already roasted).
• Cut the bell-pepper in pieces (for easiness of space). Put all the ingredients in a blender, and blend until smooth.
• Adjust with salt, black pepper, and lemon to modify the taste. Adjust with more water/olive oil to thin the dip if needed (consistency should be smooth). Blend again after adjustments.

Serving:

Serve as a side dip in a plate. Good dipping options are slices of whole wheat bread, carrots, celery sticks, and other crunchy vegetables.