Vegan Red Pepper Dip – perfect for summer!
I love summer food – salads, BBQs, crudités, crisps, dips, stir fry, cucumber sandwiches. It’s all so colourful and bright, and often really healthy too. A large, heavy meal like a chilli con carne just isn’t going to cut it on a hot day.
This recipe is by Louise Palmer Masterton of Stem & Glory, and I couldn’t wait to share it with you. The dip can be used as an accompaniment to a salad, as a side dish, with a BBQ, in a sandwich and more. Even better, it’s vegan!
Vegan Red Pepper Dip
The dip is both sweet and smoky and generally uses everyday ingredients that you can find in the fridge or hanging about your spice cupboard.
Ingredients
1 red pepper, cut into strips
1 red onion, sliced
1 clove of garlic (whole and large)
½ tsp smoked paprika (optional)
1 tsp balsamic vinegar
1 tbsp olive oil
½ tsp salt & pepper
Method
- Preheat your oven to 180C (160C for fan ovens)
- Add the red pepper, garlic and red onion to a large bowl and add the olive oil, making sure it’s all well coated.
- Add the balsamic vinegar, salt and pepper and paprika (if you’re adding it) and stir again
- Put all the mixed ingredients into a shallow baking tin
- Put in the oven for 25 minutes
- Allow to cool and blend until smooth
- Transfer to ramekins if you have them and serve
For an extra bit of sweetness, you can add pomegranate seeds on top, which burst in your mouth!
