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Red Pepper Feta Dip with Roasted Potatoes & Chickpeas Recipe
Ben Carraoli

Red Pepper Feta Dip with Roasted Potatoes & Chickpeas Recipe

I have to say, this Red Pepper Feta Dip with Roasted Potatoes & Chickpeas completely wowed me the first time I made it. The creamy, tangy feta paired with roasted red peppers and garlicky potatoes is irresistible. I love how the chickpeas add a little crunch and protein to the dish.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large jarred roasted red peppers one for the dip, one diced for dressing
  • 200 g feta cheese freshly crumbled for best texture
  • 100 g Greek yogurt helps make the dip creamy
  • 1 whole lemon roasted with potatoes for flavor
  • 1 whole head garlic roasted for a mellow, sweet taste
  • 500 g potatoes cubed (Yukon Gold or Russet, unpeeled optional)
  • 1 can chickpeas drained and rinsed
  • 50 g walnuts finely diced (adds crunch)
  • Fresh parsley chopped (for freshness and garnish)
  • Olive oil for roasting
  • Salt black pepper, thyme, rosemary (to taste)
  • Chili flakes optional, for a touch of heat

Method
 

  1. Preheat the oven, then toss cubed potatoes and drained chickpeas with olive oil, thyme, rosemary, salt, and pepper. Add a halved lemon and garlic head (top sliced off). Roast for 45 minutes until golden, removing lemon and garlic after 30 minutes.
  2. Blend roasted lemon juice, roasted garlic cloves, Greek yogurt, feta, roasted red pepper, black pepper, and a spoon of red pepper oil until smooth. Chill briefly to thicken. Avoid over-blending to prevent the dip from getting runny.
  3. Dice the remaining roasted red pepper, walnuts, and parsley. Combine with a small drizzle of olive oil and optional lemon juice for a chunky, flavorful dressing.
  4. Spread the feta dip on a serving plate. Toss roasted potatoes and chickpeas with most of the walnut dressing, then place on top of the dip. Sprinkle remaining dressing and optional chili flakes over the top for a beautiful presentation.

Notes

  • I always blend the dip in short pulses to keep it creamy but not runny.
  • Roasting potatoes evenly is key; smaller cubes cook better.
  • Shake the potatoes and chickpeas halfway through roasting for even crispiness.
  • Let the dip chill slightly—it thickens and the flavors meld beautifully.