Vegan Roasted Red Pepper Dip
Elevate your appetizer game with this vibrant and creamy Vegan Roasted Red Pepper Dip, a perfect blend of smoky, tangy, and savory flavors. Made with roasted red bell peppers, garlic, tahini, and zesty lemon juice, this dip is both dairy-free and gluten-free, making it ideal for a crowd-pleasing snack or party starter. Enhanced with a touch of cumin, paprika, and optional cayenne for a subtle kick, the velvety texture pairs beautifully with pita bread, crunchy vegetables, or crackers. Quick and simple to prepare in under 40 minutes, this healthy, nutrient-packed dip is as versatile as it is delicious. Whether you're hosting or just craving a flavorful spread, this roasted pepper dip is a must-try addition to your recipe collection.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 large Garlic cloves
- 1 large Lemon
- 60 grams Tahini
- 45 milliliters Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 220°C (430°F).
Wash the red bell peppers and place them on a baking sheet lined with parchment paper.
Roast the bell peppers in the oven for 20 minutes, turning halfway, until the skin is charred and blistered.
While the peppers are roasting, peel and coarsely chop the garlic cloves.
Juice the lemon and set aside the juice.
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with a lid or plastic wrap to let the peppers steam for about 10 minutes. This will make peeling easier.
Peel the skin from the peppers and remove the stems and seeds. Discard the skin, stems, and seeds.
In a food processor, combine the roasted peppers, chopped garlic, lemon juice, tahini, olive oil, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
Blend the ingredients until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the dip to a serving bowl and garnish with freshly chopped parsley.
Serve the dip with pita bread, crackers, or fresh vegetables.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 21.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4739 mg | 365% | |
| Iron | 21434.2 mg | 119079% | |
| Potassium | 1730 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.
