Recipe: Roast Capsicum Dip

This roast capsicum dip was part of my Vegan High Tea and was another bowl of simple, delicious snack food. I also got to try out the grill in my new apartment for the first time, and it’s the first time I’ve had a proper grill for a long time, so that was a nice change!

Ingredients List

  • 4 red capsicums
  • 2 cloves garlic
  • 2tsp smoked paprika
  • Large pinch chilli flakes (or to taste)
  • 1tbs olive oil
  • Large pinch of salt

Vegan Roast Capsicum Dip


  1. Preheat grill to high
  2. Chop capsicums into quarters and remove the seeds. Place skin up under the grill and cook until the skin is blackened and blistering (around 8 minutes)
  3. Place in a plastic bag, seal and leave it aside for 10 minutes to steam
  4. Rub off the skins and place the capsicum in a food processor with minced garlic, spices and oil.
  5. Pulse 2-3 times to bring the ingredients together and create a rough paste. Season with salt and then pulse one more time
  6. Transfer to a serving bowl and enjoy!

Roast Capsicum Dip

As this is a particularly chunky dip I find it goes best with crackers, or pita chips as I used. They are super easy to make at home, just tear pita bread into chunks, spray with a little oil and sprinkle with paprika, then pop in the oven for a few minutes to crisp up. Simple and delicious!

Roast Capsicum Dip

Homemade dips are just that much better, aren’t they!

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