Recipe Menu
Picture of roasted red pepper fennel dip with harissa & feta
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 935 kcal 47 %
  • Fat 26 g 40 %
  • Saturated 7 g 35 %
  • Carbs 148 g 49 %
  • Fiber 45 g 181 %
  • Protein 43 g 87 %
  • Cholesterol 33 mg 11 %
  • Sodium 1654 mg 69 %
  • Calcium 609 mg 61 %
  • Magnesium 212 mg 50 %
  • Potassium 2591 mg 55 %
  • Iron 9 mg 51 %
  • Zinc 5 mg 46 %
  • Phosphorus 732 mg 105 %
  • Vitamin A 467 µg 52 %
  • Vitamin C 325 mg 361 %
  • Thiamin (B1) 0 mg 31 %
  • Riboflavin (B2) 1 mg 53 %
  • Niacin (B3) 5 mg 31 %
  • Vitamin B6 2 mg 119 %
  • Folate equivalent (total) 394 µg 98 %
  • Vitamin B12 1 µg 26 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 7 mg 45 %
  • Vitamin K 230 µg 192 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

roasted red pepper fennel dip with harissa & feta

Ingredients

  • 1 large fennel bulb diced, fronds reserved
  • 2 large garlic cloves, unskinned
  • 1 large red bell pepper, seeded and halved
  • 1 teaspoon olive oil
  • 1 lemon's juice, divided in half
  • black pepper
  • 1 can of tinned chickpeas, drained
  • 1-2 tablespoons harissa (heat preference dependent)
  • 1/4 cup fennel fronds
  • zest of 1/2 lemon
  • 1/4 cup feta

Login or Join to leave a comment

Login Join

Discussion (0)