Description
A delicious roasted red pepper dip that you can spread on bread or dip with tortilla chips or vegetables. Low FODMAP, gluten-free, dairy-free and vegan.
Ingredients
Scale
- 2 tbsp olive oil
- 1/2 tbsp balsamic vinegar or balsamic crème
- 1 clove of garlic (you will use this to make garlic oil. Because you only heat the clove of garlic in the oil and remove it afterwards, this is low FODMAP).
- 3 roasted red peppers (I used roasted red peppers from a jar. Make sure to check the ingredients list for high FODMAP ingredients)*
- 1 can of tomato paste (60 g)
- a splash of lemon juice
- cayenne pepper
- salt
- fresh basil
Instructions
- Heat the olive oil in a pan. Put the clove of garlic into the oil when the oil is hot. Leave the garlic to simmer in the oil for about two minutes. Be careful that the garlic doesn’t turn too brown, otherwise, you should lower the heat. Remove the garlic from the oil. FODMAPs are not soluble in oil. Therefore this garlic oil is safe to eat.
- Take the peppers from the jar and rinse them with water.
- Cut the roasted peppers into pieces and put them together with the olive oil, cayenne pepper, salt, lemon juice, tomato paste and fresh basil into a food processor (you can also use a hand blender) and proceed until you get a smooth mixture.
- Taste the spread and add some extra salt, pepper or basil if necessary.
- That’s it! You can store the spread in the fridge for 3-4 days in a closed jar.
Notes
*Red bell pepper has been retested in 2022 and is now only low FODMAP up to 43 gram per serving. I therefore advise to eat a maximum of 40 gram of this dip per serving.
- Prep Time: 10 mins
- Category: Spreads & sauces
- Method: Blender
- Cuisine: International