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Smokey Red Pepper & Chickpea Dip With Potato Wedges

Low FODMAP & Vegan Wedges and dip

Aw potato wedges, how I love you so. I think I might be 25% potato now but I don’t mind. They’re FODMAP free, cheap and filling, so they’re an ideal staple.

The Wedges

[Prep time: 5 Mins. Cook Time: ~45 mins. Total Time = 50 mins]

Serves one.

However many potatoes you like ( I used a lot!), just eye the spices accordingly.

1 tsp turmeric 1/4 tsp asafoetida 1 tsp sage 1 tsp cayenne pepper (if you are okay with spice) 1-2 tbsp olive oil Salt to taste

  1. Chop the potatoes into wedges, roughly into eighths works well.

  2. On a baking tray, sprinkle with the spices and sage, and a drizzle of olive oil.

  3. Use your hands to mix it about, so all the wedges are coated in the spice. Then space them out, skin side down, so they aren’t touching.

  4. Bake at 210°C for around 45 minutes, shaking occasionally so they don’t stick.

  5. Once cooked through and golden, take them out the oven and season to taste. Serve with the dip.

The Red Pepper Dip

[Prep Time: 3 mins. Cook time: 5 mins. Total Time = 8 mins]


1 red capsicum, roughly chopped 42g (1/4 cup) chickpeas (canned and rinsed) 1 tsp smoked paprika A squeeze of lemon juice 1 tsp garlic-infused olive oil 1 tbsp sesame seeds, toasted Salt & pepper to taste


  1. In a pan, dry-fry the pepper until cooked and little black in places

  2. Transfer the pepper into a blender, along with the chickpeas, paprika, lemon, oil and sesame seeds.

  3. Blend until smooth.

  4. Season to taste and enjoy!

You can see these recipes being made in my “What I Eat In A Day” video below.

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