roasted red pepper pumpkin seed dip


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

roasted red pepper and pumpkin seed dip |A Brown Table

I just wrapped up the first round of copy edits and some reshoots for my solo book! It’s all turned in and I’m going to take a breather for a days from the book and focus on a couple of other exciting new projects that are coming up. More on that soon!

Oh yeah and I also got to play with a kite this weekend while visiting a winery in Sonoma. Think of them like a large cat with wings but calm and patient. The kites are used in a natural program to protect the environment. I want one now but I don’t think my pets want a third one to take away all the attention they get. 

Let’s get back to the kitchen. It’s officially pumpkin season and here’s a vibrant and tasty dip to kick it off. And it’s easy. Roast, blend and serve. And it’s made with Califia’s unsweetened almond milk which gives it rich and smooth finish. I’ve been eating this dip with chips but you SHOULD also drizzle it over your fries or hasselback potatoes (especially those!). 

And if you want it extra hot, throw in an extra serrano or use Thai chiles!

Nik with a kite | A Brown Table

roasted red pepper and pumpkin seed dip | A Brown Table

roasted red pepper and pumpkin seed dip |A Brown Table

roasted red pepper and pumpkin seed dip |A Brown Table

roasted red pepper pumpkin seed dip

makes about 2 cups


2 medium bell peppers

1 medium onion, peeled and halved

2 Tbsp extra-virgin olive oil

1 cup pumpkin seeds

1 serrano pepper (deseed if desired)

1/4 tsp cumin seeds

1/2 tsp fresh lemon juice

1/2 tsp black peppercorns

1 tsp kosher salt

1/4 cup unsweetened almond milk (I use Califia’s unsweetened almond milk)

Preheat the oven to 425F. Place the bell peppers and onions in a roasting pan and rub them with the oil. Place the pan in the oven and roast for about 30 to 45 minutes, rotating the peppers halfway through baking. The peppers will be seared in spots. Remove from oven and allow to cool for about 20 minutes. 

Cut the cooled peppers and discard the stem and seeds. Transfer the peppers with the onions and the remaining ingredients to a blender. Pulse until you get a coarse paste. Taste and adjust seasoning if necessary. Transfer to a serving container and serve with chips. You can store the refrigerator in an airtight container for up to 3 days. 

Disclaimer: This post was sponsored by Califia Farms. However, all opinions expressed are solely my own. 

4 Responses

  1. Hi Nik, I love your blog and have followed for a long time because of your exceptional photography. I believe we also share a SF Chef acquaintance who also gushes over your work. That said, today’s post really tugged at my heart – that KITE! This is a dream of mine. Please tell me where/how/who. What is the program they participate in to protect the environment? As many details as your time permits is much appreciated.

    Much obliged,
    Yvonne Cornell

    1. Hi Yvonne,
      Thank you so much! Who is the chef 😉 ?
      I went to Ramsgate Winery and they have bees and kites as part of a special environmental program in Sonoma county. It’s a lovely spot to visit.

      1. Chef Emma Rudolph! 🙂 She is super good friends with my niece and I went to a book signing at Omnivore for her mom’s latest book, Soup Swap. I mentioned your site and photography as one of my faves which immediately brought a smile to Emma’s face. Thanks so much for the "Bees & Kites" info at Ramsgate Winery. I’m definitely adding that one to my dixie cup list.
        Cheers, Y

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