I have a little secret for making any vegetable platter, or even a simple weekday lunch, feel like a special occasion: a truly spectacular dip. It’s amazing how a vibrant, flavor-packed dip can make everything else on the plate feel more exciting.
This smoky, rich Pepper and Almond Dip is exactly that. It’s my answer to “boring snack time.” It has this incredible, velvety texture from the toasted almonds and chickpeas, but the real magic comes from the smoked paprika and roasted red peppers. It’s a 15-minute recipe that tastes like it came from a high-end Mediterranean restaurant.
A 15-Minute Dip That Does It All
This isn’t just another roasted red pepper almond dip; it’s a fantastic blend of satisfying, whole-food ingredients. We’re talking healthy fats from the almonds and olive oil, plus a great source of plant-based protein and fiber from the chickpeas.
This is exactly the kind of combination I look for in a smart, nourishing snack. It’s a choice that feels truly satisfying and energizing, keeping you full and focused.
But the best part? Its versatility. It’s a stunning appetizer, of course, but I also use it as a flavorful spread on sandwiches (goodbye, boring mayo!) or as a vibrant sauce for grilled chicken or fish.
How to Build That Smoky, Velvety Flavor
This Pepper and Almond Dip Recipe comes together so fast, but one step makes all the difference: toasting the almonds and garlic. You just toss them in a dry skillet for a few minutes. This simple, 3-minute step unlocks their nutty flavor and softens the garlic’s sharp bite.
After that, it’s all about the blender or food processor.
- First, you’ll blend the roasted peppers, chickpeas, a rehydrated sun-dried tomato (for that rich, concentrated taste), and the toasted garlic into a coarse purée.
- Next, add the toasted almonds. With the machine running, slowly stream in the olive oil. This is the key to creating that beautiful, creamy, emulsified texture.
- Finally, stop the machine and add the smoked paprika, lemon juice, and salt. Give it one last blend, and you’re done.
I highly recommend letting it rest for at least 15 minutes before serving. This gives all those amazing flavors a chance to meld together perfectly.
A Few Quick Tips for Dip Perfection
- Control the Texture: The recipe calls for water to thin it, but you can also use aquafaba (the liquid from the chickpea can) for an even creamier, lighter feel. Add it one tablespoon at a time until you love it.
- Swap the Nuts: No almonds? Toasted walnuts or even hazelnuts are fantastic substitutes and add a different, earthy depth.
- Make it Ahead: This dip is a lifesaver for prep. It actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 5 days.
- Adjust the Smoke: I adore the rich flavor of smoked paprika. If you prefer a milder taste, you can use sweet paprika. For a spicy kick, add a pinch of cayenne pepper.
How to Serve Your Pepper and Almond Dip
This dip is the star, so let it shine! My favorite way to serve it is with a big platter of crunchy, fresh vegetables. Think cucumber spears, carrot sticks, colorful bell pepper strips, and fennel slices.
It’s also amazing with whole-grain pita bread or your favorite sturdy crackers.
Honestly, this is the perfect centerpiece for a beautiful, crowd-pleasing appetizer spread. If you’re looking for ideas on how to build one, I have some simple tips for putting together The Best Healthy Mediterranean Appetizer Recipe (A Stunning Mezze Board!).
More Mediterranean Dip Recipes to Try
If you love exploring satisfying and simple Mediterranean dip recipes, this is a great place to start. This dip is a close cousin to the classic Muhammara, so if you enjoy this, you should definitely try my Bright, Bold, and So Simple Muhammara recipe next.
For another incredible smoky, fire-roasted flavor, you can’t go wrong with The Absolute Best Mediterranean Eggplant Dip. And for a fun, vibrant twist on a classic, my Creamy Avocado Hummus with a Zesty Cilantro-Lime Twist is always a hit.
Pepper and Almond Dip
Equipment
- High-speed blender or food processor
- Small, dry skillet
Ingredients
- 3 roasted red bell peppers about 350 g, patted dry
- ¾ cup cooked chickpeas drained and rinsed (about 120 g)
- ¼ cup raw almonds about 35 g
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 2 large garlic cloves peeled
- 1 large dry-packed sun-dried tomato
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- ¼ cup cool water plus more as needed
Instructions
- In a small dry skillet over medium-low heat, toast the almonds and garlic 3–5 minutes, shaking often, until almonds are fragrant and lightly spotted and garlic softens slightly; remove from heat.
- In a small bowl, cover the sun-dried tomato with very hot water for 5 minutes; drain.
- In a blender or food processor, combine roasted peppers, chickpeas, rehydrated tomato, sherry vinegar, and toasted garlic; blend/process 30 seconds to a coarse purée.
- Add the toasted almonds. With the machine running, slowly drizzle in the olive oil through the center cap/feed tube until creamy and emulsified.
- Stop the machine; add smoked paprika, sea salt, and lemon juice. Blend/process 15–20 seconds. Season with black pepper.
- If too thick, blend in cool water 1 tablespoon at a time on low until desired consistency. Transfer to a bowl and let rest at least 15 minutes before serving.
Notes
- Serving: This dip is a true Mediterranean staple. Serve it alongside a platter of crunchy vegetables like cucumber, carrots, and fennel. It's also an exceptional accompaniment to grilled chicken skewers, flaky white fish, or as a flavorful spread on a whole-wheat sandwich instead of mayonnaise.
- Storage: Store the dip in an airtight container in the refrigerator for up to 5 days. The flavors will continue to deepen and improve overnight.
Nutrition Information
Per serving (approx. 2.5 tablespoons)- Calories: 89 kcal
- Total Fat: 6.6 g
- Saturated Fat: 0.8 g
- Sodium: 59 mg
- Total Carbohydrates: 6.9 g
- Dietary Fiber: 2.1 g
- Total Sugars: 1.8 g (0 g added)
- Protein: 2.0 g
I hope this vibrant dip brings a little extra joy and flavor to your table. It’s proof that simple, whole-food ingredients can create something truly special. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
