High-protein Dip (dairy free)
This simple dip is made with whole-food ingredients; there is no protein powder or dairy in this recipe. It's made with a roasted red pepper and hemp hearts; perfect for dipping pita bread and veggies into.
Servings: 6 servings (2 cups)
Equipment
- 1 blender
Ingredients
- 1 red pepper
- ¾ cup hemp hearts
- ¼-1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon sea salt
Instructions
- Roast the red pepper by cutting it in half and placing it on a cookie sheet to bake at 500 Farenhiet (260 C) for 10 minutes. It will become black in some spots.
- Remove the stem and seeds from the pepper. Place the pepper, hemp hearts, ¼ cup water, apple cider vinegar, honey, and sea salt in the blender. Blend for 30 seconds, scrape down the sides and blend one more minute until fully smooth. Add more water if it’s too thick. Keep in the fridge and eat within 5-7 days.
Notes
To eat as a sauce: If you want it to be a sauce instead of a dip, add more water. We like eating this with roasted vegetables and rice for dinner.
Nutrition
Serving: 1(⅓ cup) | Calories: 161kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 389mg | Potassium: 46mg | Fiber: 1g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 4mg