Vegan Roasted Capsicum Dip
Elevate your appetizer game with this vibrant Vegan Roasted Capsicum Dip, a smoky, creamy delight perfect for dipping or spreading. Featuring charred red capsicums, rich tahini, zesty lemon juice, and a hint of smoked paprika, this plant-based recipe brims with bold Mediterranean-inspired flavors. Roasting the capsicums enhances their natural sweetness and imparts a deep, smoky aroma, while garlic and cumin add warmth and depth. Ready in just 40 minutes, this easy dip is great for casual snacking, dinner parties, or as a healthy addition to a veggie platter. Garnish with fresh parsley for a pop of color and serve with pita, crackers, or raw veggies for an irresistible vegan treat.
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Recipe Information
Ingredients
- 3 large red capsicums (bell peppers)
- 2 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
Wash the red capsicums and place them on the prepared baking tray. Roast in the oven for about 25-30 minutes, turning halfway through, until the skins are charred and the peppers are soft.
Once roasted, remove the capsicums from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap and let them steam for about 10 minutes. This will make it easier to peel the skins.
Meanwhile, peel the garlic cloves and set aside.
After the capsicums have steamed, peel off their skins, remove the seeds, and roughly chop the flesh.
In a food processor, combine the roasted capsicum flesh, garlic, olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, and black pepper.
Blend the mixture until smooth and creamy. Taste and adjust seasoning as needed.
Transfer the dip to a serving bowl and optionally garnish with fresh parsley.
Serve the roasted capsicum dip with your choice of crackers, pita bread, or fresh vegetables. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2399 mg | 185% | |
| Iron | 10718.7 mg | 59548% | |
| Potassium | 1239 mg | 26% | |
*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.
