Perfectly highlighting all of the best flavours of a sweet red pepper, this delicious dip is incredibly easy to make and requires absolutely no special equipment.
It combines nutty toasted almonds with charred red bell peppers and plenty of fresh herbs. With lots of robust flavours, it also happens to be fully vegan so it’s the perfect appetiser to serve for all kinds of guests!
So if you’re after an excellent dip perfect for the hot summer months that is plant-based (unlike, say, my pesto dip), this is a great option. It can be made several days in advance and stored in the fridge until needed, as well, making it a very convenient dish to bring to a potluck or party.
How to Make Roasted Red Pepper Dip with Almonds
To begin, toast your almonds! I used to be a little bit lazy and would skip nut toasting all the time, but I’ve come around that it’s such an easy step and elevates the flavour so much that it’s never something I skip these days.
Preheat your oven to 180°C/350°F and add your almonds to a rimmed baking sheet. Transfer them to the oven and toast for about 4 to 5 minutes, just until they’re a bit golden and super fragrant. Then, increase the oven temperature to 220°C/425°F and get prepped to roast your red peppers.
This is super easy and low maintenance, as well. Simply cut your peppers into large panels and place them on a rimmed baking sheet. Drizzle with a bit of olive oil and season with some salt.
Arrange the peppers so that they’re skin-side up and then roast them in the oven for about 20-30 minutes, just until they’re charred in places and very tender. This is the same process followed in my Mediterranean red pepper salad.
While your peppers are roasting, prep everything else for the dip. You can use a food processor to make extremely quick work of this but it’s not necessary at all and I didn’t develop the recipe using one.
So simply take a sharp chef’s knife to the almonds and run your knife through them until they reach the consistency of coarse sand.
Because it’s virtually impossible to get uniform pieces going manually, you will also likely have some pieces the size of small pebbles. This is okay and adds a nice texture to the dip!
Add your almonds to a mixing bowl and proceed to chopping some parsley and fresh oregano. Add these to the bowl, as well, along with some chili flakes, cumin, smoked paprika and a touch of cinnamon.
Then, grate in a couple of cloves of garlic and a bit of lemon juice.
When the peppers are done, let them cool slightly just until they’re cool enough to handle. Then, take your knife to them and finely chop them up until it resembles a chunky mash. Add the peppers to the bowl with the almonds.
Season the peppers generously with salt and pepper and squeeze over some lemon juice. Stir until well combined, taste to adjust for seasoning and then transfer to an airtight container.
Refrigerate the dip for at least an hour before serving to allow for the flavours to meld and mellow but it can be refrigerated for at least five days.
Roasted Red Pepper & Almond Dip
Ingredients
- 60 g (½ cup) slivered almonds
- 3-4 red bell peppers cut into thick slices
- 1 tbsp flat-leaf parsley finely chopped
- 1 tsp fresh oregano finely chopped
- ½ tsp chili flakes
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- 2 cloves garlic grated or very finely minced
- ½ lemon zest & juice
Instructions
- Preheat oven to 180°C/350°F. Arrange the almonds on a rimmed baking sheet. Move to the preheated oven and toast for 4-5 minutes, until fragrant and lightly golden.
- Increase the oven temperature to 220°C/425°F. Arrange the red pepper slices on a rimmed baking sheet, skin side up, and drizzle with olive oil. Season generously with coarse sea salt and move to the oven. Roast until the peppers are charred in places and very tender, around 20-30 minutes.
- Using a sharp chef's knife, very finely chop the toasted almonds until they reach the consistency of coarse sand. This can also be done in a food processor. Add them to a mixing bowl, along with the parsley, oregano, chili flakes, cumin, smoked paprika, cinnamon, garlic and lemon zest.
- Once cool enough to handle, very finely chop the roasted red peppers until they reach the consistency of a chunky mash. Add the peppers to the bowl with the almonds. Pour over the lemon juice & season generously with salt & pepper.
- Stir to combine and taste to adjust for seasoning, adding more salt, pepper or lemon juice where needed. Allow to rest in the refrigerator or at room temperature for at least one hour prior to serving.
Video
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This roasted red pepper dip is so easy to make and so incredibly delicious that you’re sure to be making it all summer long!
Are you after a great dip recipe for summer? Have any questions? Let me know in the comments!
