Vegan Ktipiti
Ktipiti is a Greek dip made of roasted red bell peppers and seasoned with garlic, olive oil, and yogurt. It's a smoky and savory dip that pairs perfectly with pita or toasted bread. This vegan Ktipiti is equally delicious as the original and requires just 8 simple ingredients!
Ingredients
- 2 red bell peppers
- 3/4 cup raw cashews soaked
- 2 tbsp unsweetened vegan yogurt
- 1 tbsp olive oil
- 1 and 1/2 tsp white vinegar or lemon juice
- 1 clove of garlic
- 1/4 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Preheat the oven broiler to
425 °F (220°C). - Prepare the peppers. Clean the red bell peppers and pat them dry. Slice the peppers in half lengthwise. Cut off the stems and remove the seeds.
- Roast them. Line a baking sheet with parchment paper and arrange the bell peppers on it, placing them cut side down. Roast the bell peppers for 25-30 minutes. The bell peppers are done when their skin is almost entirely black.
- Peel them. Allow the bell peppers to cool for at least 30 minutes before carefully removing and discarding the darkened skin. It’s okay if there are still some black parts. It doesn’t have to be perfect.
- Add all of the ingredients to a blender. Drain the soaked cashews and add them to a high-speed blender. Then, add the roasted red bell peppers, yogurt, olive oil, white vinegar, garlic, smoked paprika, and salt.
- Blend. Blend on high speed for about 30 seconds or until smooth. Note: You can blend for a shorter or longer time, depending on the texture you prefer. Once the texture is smooth, taste the dip and adjust the saltiness to your liking.
- Serve. You can serve it right away or let it chill for a few hours in the refrigerator before serving.
- You can store this dip for up to 5 days in the refrigerator.
Notes
Roast until black.
It's essential that you roast the red bell peppers under the grill until they are almost completely black. Worry not - it's just the skin that is burned!The blender is your best option.
While the food processor does a good job of processing the cashews, it's definitely not the best. No matter how long you let it run, you will end up with a slightly gritty texture. Instead, I highly suggest using the blender for the creamiest consistency.Be generous with the toppings.
Garnishing your dip with a few extra toppings can make a big difference! My favorites are a generous drizzle of oil, a sprinkle of toasted pine nuts, and a few mint leaves.Nutrition
Serving: 1 serving | Calories: 139 kcal | Carbohydrates: 7 g | Protein: 3.8 g | Fat: 10.9 g | Saturated Fat: 2 g | Sodium: 104 mg | Potassium: 40 mg | Fiber: 1 g | Sugar: 0.9 g | Calcium: 1 mg | Iron: 1 mg