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Roasted Red Pepper Protein Spread

Lupin Red Pepper Dip


Try this high protein, vibrant and delicious recipe that can be used as a spread or dip for veggies. Naturally gluten free, high in natural legume protein and fiber, a wonderful source of iron, calcium, potassium and more!

Serving Size:   16          Prep Time:   5 minutes         Cook Time:   0 minutes 

💚VEGAN    💚GLUTEN FREE    💚OIL-FREE    💚KETO FRIENDLY   
💚MACRO FRIENDLY    💚DIABETIC FRIENDLY

 

Ingredients

  • 1 cup/ 120 grams cooked Luptopia Protein Crumble
  • 3 TB nutritional yeast
  • 1 jalapeño, seeded and chopped (omit if you don't like spicy)
  • 1/2 c. low sodium cannellini beans (SEE TIPS)
  • 1/4 c. basil leaves
  • 2 cloves of garlic
  • 1-2 tsp onion powder or onion salt
  • 5 oz roasted red peppers in a jar (including liquid)
  • 1/2 lemon, juiced
  • 1 tsp Red Pepper flakes (omit if you don't like spicy)
  • 1/4 tsp liquid smoke
  • sea salt/pepper to taste
  • 1/4 c low sodium veggie broth, as needed (SEE TIPS)

 

Instructions

  1. In high speed blender or food processor, place Luptopia Protein Crumbles long with all ingredients except 1/4 c low sodium veggie broth (stopping to scrape the sides, if needed) 
  2. Once combined and blended until smooth, slowly add in low sodium veggie broth or omit based on desired consistency. 
  3. Use as a spread, dip for veggies - the uses are endless!

TIPS: 

- For a creamier dip, replace beans with cashews (soaked to ensure they blend smoothly).

- If you desire the flavor of oil, add in olive oil a TB at a time, to taste. 

 

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