Roasted Red Pepper Almond and Garlic Dip
Elevate your appetizer game with this irresistible Roasted Red Pepper Almond and Garlic Dip, a bold and flavorful blend perfect for any gathering. Featuring the smoky sweetness of roasted red peppers, the crunch of toasted almonds, and the warm depth of garlic, this Mediterranean-inspired dip is infused with aromatic spices like smoked paprika and cumin for a delightful twist. A splash of lemon juice brightens the flavors, while olive oil adds a luxurious creaminess. Ready in just 25 minutes, this vegan and gluten-free dip is a versatile star on any platter, pairing beautifully with pita chips, veggie sticks, or even as a spread for sandwiches. Bursting with wholesome ingredients and vibrant colors, this dip is not only delicious but a nutritious crowd-pleaser!
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Recipe Information
Ingredients
- 2 large Roasted red peppers
- 1 cup Raw almonds
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
Spread the raw almonds evenly on a baking sheet and roast in the oven for 8-10 minutes, or until golden and fragrant. Set them aside to cool.
If using fresh red peppers, char them directly over a gas flame or broil them in the oven until their skins are blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the charred skin, remove the seeds, and chop the flesh roughly.
Peel the garlic cloves and chop them roughly.
Add the roasted almonds to a food processor and pulse until they form a coarse crumb-like texture.
Add the roasted red peppers, garlic, olive oil, lemon juice, smoked paprika, ground cumin, salt, and black pepper to the food processor. Blend until smooth, scraping down the sides as needed.
To adjust the consistency, add water one tablespoon at a time and blend until the dip reaches your desired thickness.
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired. Serve with pita bread, chips, or fresh vegetables for dipping.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
