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roasted red pepper dip top with pomegranate serve in a bowl with side flatbread
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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Calories: 134
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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

Equipment

Baking Sheet
Baking Sheet
$17.99
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05/27/2026 03:01 pm GMT
Baking Sheet
Food Processor
Food Processor
$49.95 $39.95
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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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