Ingredients
Scale
Here’s what you’ll need to create this crowd-pleasing Roasted Red Pepper Vegetarian Dip:
- 3 large red bell peppers: These are the star of the show, providing sweetness and a beautiful smoky flavor once roasted. Look for firm, glossy peppers.
- 1 head of garlic: Roasting garlic mellows its pungency, transforming it into a sweet, creamy, and deeply flavorful addition.
- 1/4 cup good quality extra virgin olive oil: Plus a little extra for roasting. This adds richness and helps emulsify the dip.
- 1 (15-ounce) can cannellini beans (or white kidney beans), rinsed and drained: These beans provide a creamy texture and a protein boost, making the dip more substantial.
- 1/4 cup walnuts or almonds, toasted (optional but recommended): Adds a lovely nutty depth and a bit of texture. For a nut-free version, omit or use toasted sunflower seeds.
- 2 tablespoons fresh lemon juice: Brightens all the flavors and adds a necessary tang. Always use fresh if possible.
- 1 tablespoon tahini (sesame paste): Contributes to the creaminess and adds a subtle, earthy, nutty flavor common in Mediterranean dips.
- 1 teaspoon smoked paprika: Enhances the smoky flavor from the roasted peppers and adds a beautiful color.
- 1/2 teaspoon ground cumin: Provides a warm, earthy note that complements the peppers.
- 1/4 teaspoon cayenne pepper (or more, to taste): For a gentle kick of heat. Adjust according to your preference.
- Salt and freshly ground black pepper to taste: Essential for seasoning and bringing all the flavors together.
- 2–4 tablespoons water or aquafaba (the liquid from the can of beans): To adjust consistency if the dip is too thick.
- Fresh parsley or chives, chopped (for garnish): Adds a pop of color and freshness.
Instructions
Follow these steps for a perfectly smooth and flavorful dip:
- Roast the Peppers and Garlic:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- Wash the red bell peppers. You can either leave them whole or halve them and remove the seeds and membranes now (which makes peeling slightly easier later). Place them on the baking sheet.
- Take the whole head of garlic, slice off the top 1/4 inch to expose the cloves. Drizzle the exposed cloves with a little olive oil, then wrap the head loosely in aluminum foil. Place it on the baking sheet with the peppers.
- Roast for 30-40 minutes, or until the pepper skins are blistered and charred in spots, and the garlic is soft and fragrant. If you left the peppers whole, turn them occasionally to ensure even roasting.
- Once roasted, remove the peppers from the oven and immediately place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a plate. Let them steam for 10-15 minutes. This process loosens the skins, making them much easier to peel. The garlic can be removed from the oven and set aside to cool slightly.
- Prepare the Roasted Ingredients:
- Once the peppers have steamed and are cool enough to handle, peel off the charred skins. They should come off easily. Remove the stems and seeds (if you hadn’t already). Roughly chop the roasted pepper flesh.
- Unwrap the roasted garlic. Squeeze the softened, golden cloves out of their skins into a small bowl. They should pop out easily.
- Toast the Nuts (if using):
- While the peppers are roasting or steaming, you can toast the nuts. Place the walnuts or almonds in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool.
- Blend the Dip:
- In the bowl of a food processor, combine the roasted red pepper flesh, squeezed roasted garlic cloves, rinsed and drained cannellini beans, toasted nuts (if using), 1/4 cup extra virgin olive oil, fresh lemon juice, tahini, smoked paprika, ground cumin, and cayenne pepper.
- Process the mixture until it’s very smooth and creamy. This might take a couple of minutes. Scrape down the sides of the food processor bowl as needed to ensure everything is well incorporated.
- Taste the dip and season generously with salt and freshly ground black pepper. Adjust any other seasonings to your liking – perhaps more lemon juice for tang, or more cayenne for heat.
- Adjust Consistency:
- If the dip is too thick for your liking, add 1 tablespoon of water or aquafaba at a time, processing briefly after each addition, until you reach your desired consistency.
- Chill and Serve:
- Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 30 minutes to an hour to allow the flavors to meld.
- Before serving, you can drizzle with a little extra olive oil and garnish with chopped fresh parsley or chives.
Nutrition
- Serving Size: one normal portion
- Calories: 150