Recipes > Vegan Roasted Red Pepper & Harissa Dip
Vegan Roasted Red Pepper & Harissa Dip

Vegan Roasted Red Pepper & Harissa Dip

Tags: Vegan, Vegetarian, Dairy-free

Courses: Sides, Appetizers, Snacks

  • Serves: Makes 2 Cups

  • Difficulty: Easy

Recipe created by Camille Arcese @camicooks.

Often when we think about dips, we think about those that are rich and creamy things. While those are delicious, tried and true options I really love when a dip consists of a combination of yummy vegetables and this recipe is no exception. Thanks to the beautiful flavour of Farm Boy’s Pickled Roasted Red Peppers which are ever so slightly sweet and gently pickled, this dip is a fan favourite in my house.


  1. Heat a sauté pan over medium. Once heated add olive oil, onion, garlic, and salt. Cook, stirring occasionally until onion and garlic are soft and fragrant, about 4-5 minutes.
  2. Add the Farm Boy Pickled Roasted Red Peppers, Harissa Seasoning and Maple Syrup and cook another minute or two while stirring. Add the maple syrup and turn off the heat. Allow mixture to cool a few minutes so that it’s no longer piping hot.
  3. Add red pepper mixture and Farm Boy Vegan Mayonnaise to a blender or food processor and pulse until it’s your desired level of smoothness – I love fine little bits of texture in mine, but you do you. Taste and season with more salt as desired. Refrigerate until serving.


  • 1 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
  • 1 onion chopped
  • 2 cloves garlic roughly chopped
  • 1 pinch sea salt plus more to taste
  • 1 jar Farm Boy™ Pickled Roasted Red Peppers (500 ml) drained and roughly chopped
  • ½ tsp Farm Boy™ Harissa Seasoning (58 g)
  • ½ tsp Farm Boy™ Amber Maple Syrup (250 ml) golden or amber
  • ¼ cup Farm Boy™ Vegan Mayonnaise Type Dressing (810 ml)
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