Capsicum Dip Recipe Vegan: Easy, Flavorful & Healthy Snack

If you’re looking for a vibrant, flavorful, and healthy dip that’s completely plant-based, this vegan capsicum dip recipe is an absolute must-try. Capsicum, also known as bell pepper, is packed with vitamins, antioxidants, and natural sweetness, making it an ideal base for a creamy and delicious dip.

Whether you’re preparing for a party, a casual snack, or adding a fresh touch to your everyday meals, this dip offers a perfect balance of smoky, tangy, and savory flavors that will delight your taste buds.

This recipe is incredibly simple to make, requires minimal ingredients, and can be whipped up in under 20 minutes. Plus, it’s versatile enough to pair with everything from crunchy vegetables and pita chips to spreading on sandwiches or wraps.

Discover how easy it is to bring a burst of color and nutrition to your table with this delightful vegan capsicum dip!

Why You’ll Love This Recipe

This vegan capsicum dip stands out for several reasons. First, it’s made with whole, fresh ingredients — no preservatives or artificial flavorings here!

The roasted capsicum gives it a smoky depth that’s incredibly satisfying, while the blend of herbs and garlic adds layers of flavor. It’s naturally dairy-free and gluten-free, catering to a variety of dietary needs without sacrificing taste.

The creamy texture is achieved with wholesome ingredients like tahini and soaked cashews, making it rich and smooth without any dairy. It’s also highly customizable, so you can adjust the seasoning or spice level to your preference.

Whether you’re vegan, vegetarian, or simply love fresh and wholesome dips, this recipe will quickly become a staple in your kitchen.

Ingredients

• 3 large red capsicums (bell peppers)
• 1/2 cup raw cashews (soaked in warm water for 30 minutes)
• 2 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon sea salt (or to taste)
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper, to taste
• Water (as needed for desired consistency)
• Fresh parsley or cilantro (for garnish)

Equipment

• Oven or grill for roasting capsicums
• Blender or food processor
• Mixing bowl
• Knife and cutting board
• Measuring spoons and cups
• Serving bowl
• Spoon or spatula

Instructions

1. Roast the capsicums: Preheat your oven to 450°F (230°C). Place the whole capsicums on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered all over.
2. Cool and peel: Transfer the roasted capsicums to a bowl and cover with a plate or plastic wrap to steam for about 10 minutes. This helps loosen the skins. Once cool enough to handle, peel off the skins, remove the stems, and discard the seeds.
3. Prepare the cashews: While the capsicums are roasting, soak the raw cashews in warm water for at least 30 minutes. Drain before using.
4. Blend the dip: In your blender or food processor, combine the peeled capsicums, soaked cashews, tahini, minced garlic, lemon juice, smoked paprika, cumin, cayenne pepper (if using), and sea salt. Blend until smooth.
5. Add olive oil and adjust texture: With the motor running, slowly drizzle in the olive oil. If the dip is too thick, add water a tablespoon at a time until you reach your desired consistency.
6. Season to taste: Taste your dip and adjust salt, pepper, or lemon juice as needed for brightness and balance.
7. Chill and serve: Transfer the dip to a serving bowl, garnish with freshly chopped parsley or cilantro, and refrigerate for at least 30 minutes to let the flavors meld beautifully.

Tips & Variations

“For an extra smoky flavor, try charring the capsicums directly on a gas stove flame or grill instead of roasting in the oven.”

• Make it spicy: Add more cayenne or a dash of hot sauce to kick up the heat.
• Nut-free option: Replace cashews with cooked white beans or silken tofu for a creamy texture without nuts.
• Herb twists: Blend in fresh basil, oregano, or mint for an herbaceous variation.
• Smoky chipotle: Substitute smoked paprika with chipotle powder for a deeper smoky, spicy flavor.
• Serve warm: Gently warm the dip before serving as a cozy appetizer with toasted bread.

Nutrition Facts

Serving Suggestions

This vegan capsicum dip is wonderfully versatile. Serve it chilled or at room temperature alongside your favorite fresh veggies such as cucumber, carrots, celery, or cherry tomatoes for a healthy snack.

It also pairs perfectly with pita chips, crackers, or toasted baguette slices for a colorful party platter.

Use it as a spread on sandwiches or wraps to add a burst of flavor, or dollop it on your grain bowls for extra creaminess. For a festive appetizer, top with toasted pine nuts and a drizzle of olive oil.

You can also experiment by stirring it into warm pasta or rice dishes to bring a smoky, creamy element.

For more delicious dips to complement your spread, check out our Halibut Dip Recipe and explore plant-based ideas like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This vegan capsicum dip recipe is a fantastic addition to your culinary repertoire, combining wholesome ingredients and bold flavors into a creamy, dreamy dip. It’s quick to prepare, nutritious, and adaptable to your taste preferences, making it ideal for everything from casual snacking to elegant entertaining.

Whether you’re catering to a vegan lifestyle or simply craving a fresh and vibrant dip, this recipe delivers on all fronts. The smoky roasted capsicum blends beautifully with creamy cashews and fragrant spices, creating a dip that’s as satisfying as it is healthy.

Don’t forget to bookmark this recipe and try it alongside other favorites like our Lion’S Mane Mushroom Crumble Recipes or the zesty Lemon Ricotta Pasta With Arugula Recipe for a full plant-based feast.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Capsicum Dip Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful vegan dip made from roasted capsicums and blended with spices. Perfect as a snack or appetizer with chips or veggies.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“3 large red capsicums (bell peppers), roasted and peeled”, “1/2 cup raw cashews, soaked for 2 hours”, “2 tablespoons lemon juice”, “2 cloves garlic”, “1 teaspoon smoked paprika”, “1/2 teaspoon ground cumin”, “1/4 teaspoon chili flakes”, “1/4 cup water”, “1 tablespoon olive oil”, “Salt to taste”, “Freshly ground black pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Roast the capsicums until skin is charred, then peel and chop.”}, {“@type”: “HowToStep”, “text”: “Drain soaked cashews and add to a blender with capsicums.”}, {“@type”: “HowToStep”, “text”: “Add lemon juice, garlic, smoked paprika, cumin, chili flakes, olive oil, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth, adding water gradually to reach desired consistency.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning if needed.”}, {“@type”: “HowToStep”, “text”: “Serve chilled or at room temperature with crackers or veggies.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “5 g”, “fatContent”: “10 g”, “carbohydrateContent”: “12 g”}}