Name: Roasted Red Pepper Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can cannellini beans, drained and rinsed; 1 (10 oz) jar roasted red peppers (300 mL), drained; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 clove garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 2 teaspoons harissa paste (or sriracha, to taste)

Jump to Recipe·Leave a Review

This Roasted Red Pepper Dip is creamy, vibrant, and just the right amount of spicy. It’s the perfect dip to serve with pita chips, fresh veggies, or crackers for parties, game day, or even as a flavorful snack to keep on hand throughout the week.

Why You’ll Love This Recipe

With bold roasted red peppers, smooth white beans, and a kick of harissa, this dip is a perfect balance of smoky, savory, and spicy. It’s quick to make, easy to store, and entirely plant-based. Plus, it’s made in just 10 minutes with pantry staples—ideal for last-minute entertaining or healthy snacking.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

canned cannellini beans (drained and rinsed)
jarred roasted red peppers (drained)
olive oil
lemon juice
garlic
ground cumin
ground coriander
salt
harissa paste (or sriracha)

Directions

In a food processor, combine the drained beans, roasted red peppers, olive oil, lemon juice, garlic, cumin, coriander, salt, and harissa paste.
Blend for 1 minute or until smooth and creamy.

Taste and adjust seasoning or spice level if needed.
Serve with your choice of crackers, sliced vegetables, pita chips, or as a sandwich spread.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Milder version: Use less harissa or substitute with a pinch of paprika for flavor without the heat.

Extra creamy: Add 2 tablespoons of tahini or Greek yogurt for a silkier texture.
Smoky flavor: Add a pinch of smoked paprika or a drop of liquid smoke.
Nutty twist: Blend in a handful of cashews or almonds for added richness.

Citrusy lift: Add a bit of orange zest for a fresh citrus note.

Storage/Reheating

Refrigerate: Store in an airtight container for up to 7 days. Stir before serving.
Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and blend again if needed for smoothness.
Reheating: This dip is best served cold or at room temperature, but can be gently warmed if desired.

FAQs

Can I use a different type of bean?

Yes, navy beans or great northern beans are great substitutes. Just make sure they’re cooked and soft.

Is this dip spicy?

It has a mild kick depending on the amount of harissa or sriracha used. Adjust to your spice preference.

Can I make it without a food processor?

A high-powered blender can also work, but a food processor will give the best consistency.

What can I serve with this dip?

Pita chips, crackers, sliced cucumbers, carrots, bell peppers, or as a sandwich spread or wrap filling.

Is this dip vegan?

Yes, all the ingredients are plant-based.

Can I make it ahead of time?

Absolutely. The flavors deepen as it sits, making it a great make-ahead option for parties or meal prep.

Can I use fresh roasted peppers?

Yes, homemade roasted red peppers work great. Use about 1 ¼ cups, peeled and deseeded.

What is harissa paste?

Harissa is a North African chili paste made with peppers, garlic, spices, and olive oil. It's flavorful and spicy.

Can I use lemon zest?

Yes, a bit of lemon zest adds brightness and enhances the citrus flavor.

How do I make it thicker or thinner?

Add more beans for a thicker dip or a splash of water or olive oil to thin it out.

Conclusion

This Roasted Red Pepper Dip is an easy, flavorful, and healthy snack that’s full of bold, spicy flavor. Whether served as part of a party spread or prepped for weekday snacking, it’s a versatile and vibrant dip that will become a staple in your kitchen. Make a batch, store it in the fridge, and enjoy it all week long!