Go Back
+ servings
Roasted red pepper dip topped with vegan feta crumbles and chopped basil in a white bowl.
Print Recipe
5 from 6 votes

Roasted Red Pepper Dip (Vegan & Gluten-Free)

This easy Roasted Red Pepper Dip is vegan, gluten-free, and ready in 15 minutes. A healthy snack for on-the-go. Great for meal prep.
Prep Time5 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 5 people
Calories: 369kcal


  • 1 ½ cups walnut halves raw
  • 4 tablespoons extra-virgin olive oil
  • ½ cup diced onions
  • 2 minced garlic cloves
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • Salt to taste
  • 1 tablespoon tomato paste
  • 16 ounces roasted red peppers jarred, drained, and patted dry (or fresh)
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses or maple syrup to taste
  • 2 teaspoons nutritional yeast or vegan parmesan

Optional for serving:

  • Vegan feta crumbles
  • ¼ cup chopped basil chiffonade
  • Crushed red pepper to taste


  • Toast the walnuts: Place the walnuts in a medium skillet over medium heat. Cook them for about 3 minutes, or until golden brown and fragrant, stirring frequently.
  • Cook the aromatics: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Cook the onion for about 4 minutes, or until translucent. Add the garlic, cumin, paprika, and salt to taste. Cook for 1 minute more. Add the tomato paste and cook for 2 more minutes, stirring constantly.
  • Blend: Transfer the drained roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, 2 tablespoons olive oil, nutritional yeast, and cooked onion mixture to a canister of a food processor. Pulse until mostly smooth.



  • Drain the peppers well and pat dry before adding them to the food processor or they will add too much liquid to the dip.
  • Substitute the jarred roasted bell peppers for 1 pound fresh bell peppers, and roast them in the oven or over a gas burner. 
  • Nutritional yeast adds vitamin B12 to this dip, but feel free to substitute with vegan parmesan as needed. 
  • For serving: Pair with gluten-free crackers or crudités for a healthy gluten-free snack. Or you can use this dip as a romesco sauce for pasta, or for grilled tofu or veggies.
  • Storage: Refrigerate leftovers in an airtight container for up to one week. Or transfer to a freezer-safe container and freeze for up to one month. 


Calories: 369kcal | Carbohydrates: 13g | Protein: 7g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Sodium: 401mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 46mg | Calcium: 82mg | Iron: 2mg