Pepper and Almond Dip
A vibrant, nutrient-dense dip inspired by Spanish tradition, this recipe leverages the smoky depth of roasted peppers and paprika, balanced by the creamy richness of toasted almonds and the bright spark of lemon. It's the perfect dip for elevating vegetable platters, grilled fish, or whole-grain flatbreads.
Servings 10
Calories 89kcal
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