Roasted Red Pepper and Carrot Dip

I adore hummus as much as the next person, but chickpeas (as well as other beans and legumes) can be difficult to digest because of their high content of protein and complex carbohydrates.

While there are numerous ways to eat more beans and toot less, I wanted to create a creamy, hummus-like dip without the chickpeas.

This roasted red pepper and carrot dip is full of robust, fruity flavour, and is a freaking powerhouse of antioxidants and anti-inflammatory nutrients. Might as well call this anti-cancer dip, my friends.

What is your favourite bean-less dip or spread?

Roasted Red Pepper and Carrot Dip
gluten-free, dairy-free, vegan, soy-free, five ingredients or less

3 bell peppers (I used a mix of red and orange), roasted
2 1/2 cups carrots, steamed
1/2 tsp cumin
4 tsp lemon juice
1 small clove of garlic, minced or pressed
1/4 tsp salt, or more to taste

Preheat the oven to 350 degrees F.

Cut your bell peppers in half and lay them cut-side down on a baking sheet lined with a silpat or parchment paper. Bake for 40-45 minutes, until the skins are shrivelled and slightly blackened. When the peppers are cool enough to handle, remove the skins.

Meanwhile, steam your carrots until soft.

In a food processor, blend the peppers, carrots, lemon juice, garlic and salt. Process until smooth. Taste and adjust seasonings as necessary.

Serve warm or cold. Makes about 1 1/2 cups.