Roasted bell pepper tapenade

roasted bell pepper tapenade


roasted bell pepper tapenade

You know this food you can not enough of but forget about it for a while, then feel so surprised that you can forget about something that tastes so good when you have it again?

That was a long sentence! I hope you understand that I mean.

That’s how I feel about food like tapenade.  I always wonder why I don’t eat it more often beside it’s easy to prepare and taste so damn good!

It’s perfect as a snack with fresh cut veggies and crackers. Tapenade is great on toast and makes any leftover grains like rice, quinoa taste great again! I even put it on sweet potatoes for a quick and nutritious meal! It’s a great condiment for sandwiches too, way healthier and more flavorful than mayo!roasted bell pepper tapenade

What is tapenade?

Tapenade is originally a puree consisted of olive, capers, and olive oil. It’s very popular in France as a spread for bread for hors-oeuvre. Like hummus, tapenade comes in different flavors. My favorite is the roasted bell pepper tapenade.

What to expect from this recipe?

roasted bell pepper tapenade is simple to make. It’s nice to have it around for a quick pick me up and doesn’t take long to make!





budget friendly

low fat

low calorie


you must try it now!

roasted bell pepper tapenade

I didn’t plan on sharing this recipe here at first.

one reason is that I was halfway through eating it when I thought about it, second, it was way too dark to take pictures and I was already in my PJs. Hail to artificial lighting! 🤓🤡

5 from 1 reviews
Roasted bell pepper tapenade
Prep time
Total time
Very easy to make healthy vegan dips. This roasted bell pepper tapenade is great for parties of 10 or one. It's convenient and very versatile!
Recipe type: Sides, Dips, Condiments
Cuisine: Vegan
Serves: 10
  • 1 jar of 7 oz roasted bell peppers, drained
  • 1 jar of 7 oz artichoke heart, drained
  • 5 medium cloves garlic
  • ¼ cup capers, drained
  • 1 tbsp. lemon juice
  • ⅓ cup green olives, pitted
  • ¼ cup olive oil or the juice from the capers
  • ¼ cup fresh parsley, chopped
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper
  • ** toasts, fresh vegetables for serving**
  1. In a food processor, add the bell pepper and artichoke. Blend for 15 seconds.
  2. Add the remaining ingredients.
  3. Blend until everything is smooth.
  4. Transfer to a large serving bowl.
  5. Refrigerate for at least an hour before serving!
  6. Enjoy!
More from this blog:

Glazed butternut squash

Rosemary carrot rice

White beans cabbage soup


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