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Vegan Roasted Red Pepper Dip Recipe

By Gillian B This is a totally delicious snack that is perfect for parties, especially when served with my dehydrator crackers! This recipe is a nice alternative to hummus and could also be used as a rose-style pasta sauce.

Roasted Red Pepper Dip

  • 3 red bell peppers
  • 1 small red onion, chopped
  • ¾ cup walnuts, soaked overnight and rinsed
  • 1-2 cloves garlic, chopped
  • ¼ cup olive oil
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1 tbsp coconut oil for sautéing
  • Optional: Longevity Hot Sauce
  1. Soak walnuts overnight, drain, rinse and set aside.
  2. Preheat oven to 350 F.
  3. Roast 3 whole peppers, turning every few minutes for about 20 minutes until the skin begins to bubble.
  4. Remove from oven and let cool. While cooling, sauté chopped onions in coconut oil until soft, add garlic and spices.
  5. Once cooled, carefully remove skin, stems and seeds of peppers. The skin should come off pretty easily! Roughly chop the peeled peppers.
  6. Next, combine all ingredients into a high-powered blender like a Nutribullet, blend all ingredients until smooth.
  7. Serve with Raw Dehydrator Crackers, cut up veggie sticks or whatever your heart desires!
Source: gillian-brown

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