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Crudites and Red Bell Pepper Dip

A quick but elegant appetizer to set out for guests at your next special gathering, served with your choice of fresh sliced vegetables, crackers or pita chips.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
Print Recipe


  • 1 red bell pepper, large, freshly roasted
  • 1/2 cup green onions, chopped
  • 2 tbsp pomegranate molasses
  • 1 tsp cumin, ground
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp Aleppo pepper flakes
  • 3/4 cup walnuts, chopped


  1. To roast red bell pepper, char it on all sides directly over the flame of a gas stove. You can also roast it at 400°F until it has blistered all over. Once cooled, peel off the skin, remove the stem and seeds, and then chop.
  2. Add roasted red pepper, green onions, pomegranate molasses, cumin, lemon juice, and Aleppo pepper flakes to a food processor and blend until smooth.
  3. Stir in chopped walnuts.
  4. Remove from food processor. Transfer into a bowl and serve with crudites.

Notes: Aleppo pepper can be found in Middle Eastern markets or food co-ops and grocery stores offering a wide selection of spices. You can substitute it with Marash pepper (smokier with a little more heat) or Antebi pepper (fruitier and milder). You may also use a mixture of equal parts of dried crushed chili flakes and sweet paprika.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.