Roasted Red Pepper Dip

This dish supports balanced everyday eating with simple ingredients.
It offers steady energy while remaining light but satisfying.
Red peppers bring natural sweetness and vibrant flavor.
Pomegranate adds a fresh, bright contrast without heaviness.
A simple dip that fits naturally into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Olivia

Roasted Red Pepper Dip

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Roasted red pepper dip with pomegranate. A simple plant-forward appetizer with sweet, tangy flavor and smooth texture.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 134

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 2 red bell peppers
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1/4 cup pomegranate seeds
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh parsley chopped

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Equipment

Baking Sheet

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Baking Sheet

Food Processor

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 Food Processor

Cooking Instructions

 

1. Preheat oven to 425°F (220°C).
2. Place whole red peppers on a baking sheet.
3. Roast for 20-25 minutes until skins are charred.
4. Remove and let cool, then peel and remove seeds.
5. Add roasted peppers to a food processor.
6. Add garlic, olive oil, lemon juice, and tahini.
7. Blend until smooth.
8. Season with salt and black pepper.
9. Transfer to a serving bowl.
10. Top with pomegranate seeds and parsley before serving.

Nutrition

Calories: 134kcalCarbohydrates: 8gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 7mgPotassium: 205mgFiber: 2gSugar: 4gVitamin A: 2037IUVitamin C: 82mgCalcium: 22mgIron: 1mg

Notes

• Roast until skins blister for best flavor
• Add chili flakes for extra heat if desired
• Adjust tahini for preferred creaminess

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