Roasted Red Pepper Dip is an easy to make smoky flavored creamy vegan condiment which can be served with so many things as crackers, veggies (like celery, carrot, zucchini, cucumber, etc.), nachos, chips, pita bread, pretzels, naan, bread, etc. This dip can also be used as a spread for bread toast, sandwiches, burgers, frankie, etc.
Roast the red pepper in the oven or on the grill or on the gas stove until the skin blisters and turns charred. Then blend the peeled and roasted bell pepper with other nuts of your choice, sesame seeds, garlic, lemon juice and salt to make this smooth and creamy dip. In this recipe, the main time requires in roasting the peppers. If you are using the canned peppers then this dip can be ready within 5 minutes.
|1 large Red Bell Pepper (capsicum) (or 1 7oz can roasted red peppers)|
|1/4 cup (4 tablespoons) Pecans/Walnuts/Cashewnuts|
|1/4 cup Almonds/Cashewnuts|
|1 large or 2 small cloves of Garlic|
|1 tablespoon roasted Sesame Seeds (or Tahini)|
|1 teaspoon Lemon/Lime Juice (or to taste)|
|1/3 teaspoon Salt (or to taste)|
|Red Chili Flakes, for seasoning|
- Roast the bell pepper on the gas stove until the skin blisters and turns charred. You can also roast the bell peppers in the oven. Roast the whole bell peppers at 425F for 25-30 minutes or until the skin blisters or turns a little charred (flip them twice in between using a tong to roast them evenly).
- Let them cool down for 5-7 minutes.
- Peel the skin.
- Remove the stem and seeds and cut it into big pieces.
- Add roasted bell pepper, 1/4 cup pecans(or walnuts/cashewnuts), 1/4 cup almonds (or cashewnuts), 1 large or 2 small cloves of garlic, 1 tablespoon roasted sesame seeds (or tahini), 1 teaspoon lime or lemon juice and 1/3 teaspoon salt (or to taste) the small jar of a blender or mixer grinder.
- Blend until smooth and creamy. You can also add 1-2 tablespoons water while grinding to grind them easily. Transfer it to a serving bowl. Season it with red chilli flakes. Roasted red pepper dip is ready for serving.
Tips and Variations:
- You can use fresh or canned roasted red bell pepper in this recipe.
- If you like mild sweet taste then add 1/4 cup of cashewnuts instead of ¼ cup of pecan or walnuts.
- To make a red pepper dip with cashews, use only cashewnuts (1/2 cup) instead of ¼ cup almonds and ¼ cup pecans in this recipe. This red pepper cashew dip will taste mild sweet.
Taste: Mild tangy and creamy
Serving Ideas: Serve Roasted Red Pepper Dip with bread toast, multigrain crackers, fresh cut veggies (like celery, carrot, zucchini, cucumber, etc.), nachos, chips, pita bread, pretzels, naan, etc.