a dip can come in many ways but this combination has to be my favorite right now. of course this red bell pepper and tomato dip is vegan, raw, gluten-free and the best bit – a 5 minute-kinda-recipe. all you have to do is literally throw the ingredients in your food processor or high speed blender and hit the button! if just everything in life would be that easy..
once this dip is made, you can pop it into an airtight container and store it in the fridge for up to a week – good luck keeping it around for this long! since i found out that making dips yourself can be this easy and delicious, i make it at least twice a week and use it for everything, and i mean literally everything. i have it with salads, with roasted veggies (especially sweet potato fries), on top of my gluten-free bread or knäckebröd, or i simply place it in the center of a buddha bowl with all sorts of other plant based foods.
this time i went for roasted carrots and sprouts. and yes, i couldn’t resist and ate the whole jar. some things in life are just way too good to keep. if you still don’t feel convinced that this dip will be a life changer, then let me list you the ingredients so you can make it yourself any minute from now.
- 4 red bell peppers
- 2-3 cherry tomatoes
- 1 peeled lemon
- 4 dates
- 10 sun-dried tomatoes
- 1 tsp (just tiny bit) fresh ginger
- 1 tbsp cumin
- 1 tbsp curry powder
- handful fresh parsley
yep, you’ve read correctly. wash all veggies, peel the lemon and throw everything into your food processor. process for at least a minute or so, stop to stir with a spoon a few times. it should all be blended well after 1-2 minutes. store in an airtight container and keep it in your fridge.