Vegan Dip with Roasted Peppers and Pumpkin Seeds
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Spicy and sweet, this red pepper and pumpkin seed vegan dip is creamy, smooth, and flavorful. It’s a party in a bowl, perfect to bring to a party, with a rich, roasted flavor. Savory onions, garlic, and peppers give this dip vegetable flavor to the max, and unlike most dips this doesn’t have all the saturated fats found in a non-vegan, sour cream based creation. In addition, it is nut-free, which makes it much more inexpensive and saves you on the cost of cashews.
Here are a few things I love- salsas, dips, spreads, jams, pate (vegan, of course), sauces and dressings. They’re all add-ons that pack a huge punch of flavor, and turn a cracker or a carrot stick from “meh” to “OH MEH GEE”! I’m definitely the type of person that can’t be left alone with a spread of crackers and dip, or chips and salsa- I just take one more, and all of the sudden there’s none left and I’ve already had dinner. Oops! This is definitely one of those moreish vegan dips that I accidentally made a meal of- fortunately, it’s also pretty healthy so I don’t have to feel bad about it. The main ingredient, pumpkin seeds, are full of antioxidants, healthy fats, minerals, and other valuable nutrients. They are heart-healthy, and might even help reduce your risk for certain types of cancer. So really, eating the entire bowl of dip was more of a health treatment than a lack of control.
It is a firm belief of mine that making something simple like a dip should be just that- simple. There shouldn’t be too many steps or ingredients, and the whole process should be relatively quick and painless (because when I want dip, I want it now!). I made sure to keep this dip within my own guidelines. There are three basic steps- you roast the vegetables, soak or boil the seeds, and blend everything together. I prefer to wait until its chilled to serve, and then snack it all away with celery and pretzels (or whatever it is you like to dip).
Vegan Dip with Roasted Peppers and Pumpkin Seeds
Ingredients
- 2 large red bell peppers
- 1 medium sized onion
- 3-4 cloves of garlic
- 1 jalapeño
- 1 ½ cup pumpkin seeds
- 1 tbsp. olive oil, plus more for roasting
- ½ cup soy milk (or other plant-based milk)
- 1 tbsp. soy sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. nutritional yeast
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Remove the core of the bell peppers, and cut each into large strips. Remove the skin from the onion and chop into quarters. Remove the skin from the garlic. Slice the jalapeño in half. Place all the vegetables in a baking sheet and coat in oil, and season with salt and pepper. Roast all the vegetables for 25 minutes.
- Add the pumpkin seeds to a medium pot with water, and bring to a boil. Let boil for 20 minutes to soften, and then drain. Add the pumpkin seeds to the blender, along with the olive oil, soy milk, soy sauce, vinegar, and nutritional yeast. Blend until smooth.
- Add all the vegetables to the blender and blend until smooth. Transfer the dip to a bowl, and place in the refrigerator until chilled. Serve with crackers, bread, or vegetables.
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Let’s hear from you…
- Does your health motivate your veganism, or are you just here for the tasty snacks? (either way, this vegan dip with roasted peppers and pumpkin seeds is for you!)
- Do people trust you alone with the vegan dip, or do you also require adult supervision?
Share your thoughts with us in the comments below!
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