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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Arrange the halved red bell peppers (cut side down), peeled carrots, and halved head of garlic on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.

Roast for 25-30 minutes, or until the vegetables are tender and slightly charred. The red bell peppers should have softened and the garlic cloves should be golden brown.

Once roasted, remove the baking sheet from the oven. Carefully peel the skin from the red bell peppers. Squeeze the softened garlic cloves from their skins.

Transfer the peeled red bell peppers (reserving 2 strips for garnish), roasted carrots, and roasted garlic cloves to a food processor. Add the cooked white beans, crumbled feta cheese, and 1 teaspoon of smoked paprika.

Process until the mixture is smooth and creamy. If the dip is too thick, add a tablespoon of water or olive oil until desired consistency is reached.

Pour the finished dip into a serving bowl. Garnish with fresh chopped parsley, a light dusting of smoked paprika, and the reserved strips of roasted red bell pepper.

Serve immediately with warm flatbread or your favorite dippers.


Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Arrange the halved red bell peppers (cut side down), peeled carrots, and halved head of garlic on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.

Roast for 25-30 minutes, or until the vegetables are tender and slightly charred. The red bell peppers should have softened and the garlic cloves should be golden brown.

Once roasted, remove the baking sheet from the oven. Carefully peel the skin from the red bell peppers. Squeeze the softened garlic cloves from their skins.

Transfer the peeled red bell peppers (reserving 2 strips for garnish), roasted carrots, and roasted garlic cloves to a food processor. Add the cooked white beans, crumbled feta cheese, and 1 teaspoon of smoked paprika.

Process until the mixture is smooth and creamy. If the dip is too thick, add a tablespoon of water or olive oil until desired consistency is reached.

Pour the finished dip into a serving bowl. Garnish with fresh chopped parsley, a light dusting of smoked paprika, and the reserved strips of roasted red bell pepper.

Serve immediately with warm flatbread or your favorite dippers.
