My Roasted Red Pepper and Pumpkin Seed Dip is creamy, smokey and absolutely addictive. It’s made with pumpkin seeds (hence the name!), blanched almonds and spices, so it’s vegan, dairy free and gluten-free. This dip is best served with tortilla chips, raw veggies or crackers, but it makes an awesome spread for sandwiches or wraps too.
To start, add 1 cup of raw slivered almonds and 2 cups of cold water to a small stockpot. Heat to a boil, then simmer the almonds for 15 minutes. Drain, rinse and set aside.
In a large food processor, add a ½ cup of pumpkin seeds, a 12-ounce jar of drained roasted red peppers, 2 teaspoons of cumin, 2 teaspoons of smoked paprika, 2 scallions, 3 cloves of garlic, 1 tablespoon of red wine vinegar, 2 tablespoons of nutritional yeast, 1 tablespoon of liquid aminos and the reserved blanched almonds. Purée the ingredients until smooth, about 1-2 minutes. Spoon the dip into a bowl, garnish with pumpkin seeds and serve with your favorite tortilla chips or veggies. Enjoy!
Roasted Red Pepper and Pumpkin Seed Dip (Vegan)
Ingredients
- 1 cup raw almond slivers
- 2 cup cold water
- ½ cup pumpkin seeds
- 12 oz jar of roasted red peppers
- 2 scallions
- 3 cloves garlic
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp nutritional yeast
- 1 tbsp liquid aminos
Instructions
- Add 1 cup of raw slivered almonds and 2 cups of cold water to a small stockpot. Heat to a boil, then simmer the almonds for 15 minutes. Drain, rinse and set aside.
- Add the remaining ingredients, plus the reserved blanched almonds to a food processor. Puree until smooth, about 1-2 minutes.
- Spoon the dip into a bowl, garnish with pumpkin seeds and serve with your favorite tortilla chips or raw veggies. Enjoy!
