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 whole roasted red bell peppers from a jar or homemade (approx. 350g), patted dry
- ¾ cup cooked chickpeas drained and rinsed
- ¼ cup raw almonds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 large cloves garlic 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
- Awaken the Aromatics : Place the raw almonds and whole garlic cloves into a small, dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until the almonds are fragrant and have faint golden-brown spots and the garlic has softened slightly. Immediately remove from heat to prevent scorching.
- Hydrate the Umami Base : Place the single sun-dried tomato in a small bowl and cover with 2-3 tablespoons of very hot water. Let it sit for 5 minutes to soften and rehydrate. Drain and discard the water.
- Build the Foundation : In the canister of your high-speed blender, combine the patted-dry roasted red peppers, rinsed chickpeas, the rehydrated sun-dried tomato, sherry vinegar, and the toasted garlic cloves. Blend on a medium setting for 30 seconds to form a coarse, uniform purée.
- Create the Emulsion : Add the toasted almonds to the blender. Secure the lid and begin blending on medium-high speed. While the blender is running, remove the lid's center cap and slowly drizzle in the 3 tablespoons of extra virgin olive oil. The mixture will lighten in color and become significantly creamier as it emulsifies.
- Final Seasoning and Balancing : Turn the blender off. Add the smoked paprika, ¼ teaspoon sea salt, and fresh lemon juice. Blend for another 15-20 seconds to fully incorporate. Taste and add a few grinds of black pepper.
- Adjust and Rest : Check the consistency. If the dip is thicker than you'd like, add the cool water, one tablespoon at a time, with the blender on low until you reach your desired smoothness. Transfer the dip to a bowl and let it rest for at least 15 minutes before serving to allow the flavors to meld.
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