Roasted Red Pepper Dip with red bell peppers, tahini, sour cream and parmesan cheese. The combination of these ingredients creates a rich sensational dip! In this recipe I will be sharing how to roast peppers, ingredients, method and variations. This bell pepper dip is not only creamy and delicious but it also add a gorgeous pop of color.
This roasted red pepper dip recipe has been updated with new images but the orginal recipe was posted in 2021! I thought the images could do with a makeover as well as adding the process shots of how to roast bell peppers.
Why is the color different? Different types of red bell peppers and the inclusion of yellow or orange as opposed to just red can also affect the color. Editing and the lighting on that day too! Anyway, let’s roast some bell peppers and make a super delicious and creamy bell pepper dip!
Roasting Red Peppers
This red pepper dip can easily be prepared using a food processor however the blade for processor was in hiding somewhere but the blender did a great job too! Once the peppers are roasted and peeled, it takes less than 5 minutes to get this recipe into a dip. Let’s start by roasting the red peppers to make this dip.
What Appliance To Use For Dips?
Does the appliance make a difference?
Yes, you get a different texture depending on if you use a blender or food processor. You also get a different dip texture depending on the type of appliance. High powered blender = ultra smooth dip that you could use as a dressing, less powerful blender more of a thicker dip. The food processor gives you a thicker more rustic looking dip.
Does all this matter? No, not really. Your dip can be any of those things, it’s not meant to be perfect, it’s meant to taste good! No matter how you try to mess this red pepper dip up, you probably won’t, it’s that easy!
Oven Roasting Red Peppers
Roast the peppers in a pre-heated oven for 230°C/450°F for 20 minutes or until the skin has become charred and wrinkled.
How To Roast Red Bell Peppers?
Prep and Preheat: Preheat the oven to 230°C/450°F and line a baking tray/sheet with parchment paper or a baking mat. Give the peppers a rinse through, cut them in half and discard the seeds and stem.
Season and Bake: Place the peppers on a baking sheet. You can roast the peppers without oil but for oven roasted bell peppers, we prefer to season with salt and drizzle with olive oil. Use your finger to gently rub the oil and seasoning in. Turn the pepper cut side down and roast for 20 minutes on high heat.
Cool and Peel: Leave the peppers to cool once roasted. Some might say that you should cover the peppers while still hot so that they can steam, this makes it easier to peel. I don’t find that it makes that much of a difference and if it does, your peppers are probably not cooked through. I will often place a board over them to steam, a lid, or foil but it’s not a fast rule.
Storage: You can store roasted bell peppers for a week in the fridge and use when needed. Make sure that they cooled, place into a jar and cover with oil, seal and refrigerate.
Below is a step by step method on how to make a red bell pepper dip!
Let’s start with the ingredients, and you can also use store-bought peppers if you don’t have homemade oven roasted bell peppers. They both work well the difference would be that the roasted peppers may have more of a smokey flavor, but even that’s a small difference. There are some good quality store-bought peppers that you can find.
Want a quicker way to roast pepper? Try this Air Fryer Roasted Peppers.
Roasted Red Pepper Hummus Dip Ingredients
These are the ingredients needed to make this bell pepper dip.
Bell peppers: Roasted red bell peppers homemade or store-bought, they both work.
Sour cream: Adds a smooth dairy-based richness and tang.
Tahini: Tahini is great here for the earthy nutty rich flavor that it adds to any dip! Persoanlly I think it adds a touch of Mediterranean Middle Eastern flair.
Parmesan cheese: Not at all traditional in a red pepper dip, but that distinguished nutty, umami, salty taste parmesan is known for, simply wonderful!
Seeds/Nuts: I would suggest dry toasting the seeds or nuts (whichever you use) to release the flavor. If you can’t eat nuts then seeds are a good option. In this recipe I used sunflower and pumpkin seeds so besides the extra crunch, we’re aso getting that doze of nutrtional value.
Extra virgin olive oil: Pure luxury so I urge you to use a high quality olive oil. We use this extra virgin olive oil. The right one will make a significant differnce in the overall taste of anything that you add it to.
Seasoning: Basic salt and pepper and cumin or paprika. We use these seasonings.
Garlic cloves: Garlic adds aromatic elements to this dip and it can also cut through the one dimension creamy ingredients like sour cream and tahini.
Fresh lemon: Sharp and bright tones that awaken the overall flavors.
How To Make Roasted Red Pepper Dip?
- Add the roasted peppers into a blender or food processor.
- Add the remaining ingredients, tahini, sour cream, seeds, garlic, salt & pepper, spice, parmesan cheese, olive oil, fresh lemon juice and blend or process.
- Process the ingredients until smooth and well combined. If the dip is too thick, you can add a bit more olive oil to reach your desired consistency.
- Season with salt and pepper to taste.
- Transfer the dip to a serving bowl.
- Optionally, garnish with fresh herbs for added flavor and a pop of color.
- Serve the red pepper dip with pita bread, crackers, vegetable sticks, or your preferred dippers.
The idea is to always, stop, scrape the sides of the bowl, taste and adjust.
More Easy Dip Recipes
Roasted Red Pepper Dip
Ingredients
Roasting
- 1 Jar Roasted red peppersors or 2 packed cups of sliced homemade roasted peppers
- 1/4 tsp salt and pepper
- 1 tbsp olive oil
Blender/Food Processor
- 2 Tbsps sour cream
- 1/4 Cup Tahini
- 1/2 Tsp Salt & Pepper
- 1/2 Cup Parmesan cheese
- 2 Fresh Garlic Cloves crushed or roughly chopped
- 2 Tbsps. Extra Virgin Olive Oil
- 1/4 tsp Smoked Paprika
- 2 Tbsps Fresh lemon juice
- 1/4 Cup Toasted seeds or nuts
Instructions
- Preheat: Preheat the oven to 230°C/450°F and prepare a baking sheet with parchment paper or a baking mat.
- Prep: Rinse the bell peppers, pat dry and cut them in half. Remove the seeds and stem. Season with salt, pepper and olive oil.
- Roast: Place the peppers cut-side down on the tray and bake for 20 mintues or until the skin is charred.
- Cover with a board, foil or transfer them to a bowl and use cling wrap. Covering them while they are hot, lets them steam which makes peeling easier.
- Add the peeled peppers into a blender or food processor along with the remaining ingredients and blend to a smooth texture or one that you prefer. You can stop, taste and adjust at least once.
- Transfer to a bowl, cover and refrigerate until serving. Bring to a room temp before serving with a drizzle of extra virgin olive oil and a garnish of fresh parsley.
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