Vegan Roasted Capsicum Dip
Bursting with smoky, vibrant flavors, this Vegan Roasted Capsicum Dip is the ultimate plant-based appetizer or snack. Made with sweet, charred red capsicums (bell peppers), creamy tahini, zesty lemon juice, and warm spices like cumin and smoked paprika, this dip achieves the perfect balance of richness and freshness. Roasting the capsicums enhances their natural sweetness and adds a deep, caramelized flavor, while a hint of garlic ties everything together. This quick and easy recipe, ready in just 40 minutes, is not only dairy-free and gluten-free but also packed with wholesome ingredients. Perfect for serving with pita bread, crackers, or fresh veggies, it doubles as a flavorful spread for wraps and sandwiches. Make this irresistibly creamy roasted capsicum dip your go-to healthy snack or party favorite!
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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)
Directions
Step 1
Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, peel the garlic cloves and set aside.
Step 5
After the capsicums have steamed, peel off their skins, remove the seeds, and roughly chop the flesh.
Step 6
In a food processor, combine the roasted capsicum flesh, garlic, olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, and black pepper.
Step 7
Blend the mixture until smooth and creamy. Taste and adjust seasoning as needed.
Step 8
Transfer the dip to a serving bowl and optionally garnish with fresh parsley.
Step 9
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
| Serving size | (574.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 741.1 |
| Total Fat 62.3g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1237.6mg | 0% |
| Total Carbohydrate 39.4g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 19.8g | |
| Protein 12.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2395.3mg | 0% |
| Iron 10718.4mg | 0% |
| Potassium 1224.1mg | 0% |
Source of Calories