Masala Vegan

Plant based recipes inspired by spices and green living!

Esmé/ Ezmé” is a delicious traditional Turkish dip that is made with bright red Bell Peppers and fresh red tomatoes. The striking combination of roasted bell peppers with ripe tomatoes and garlic, flavoured with spicy red chillies is an absolute delight with vegetable sticks and flatbread. The vibrant red dip just screams spring with its fresh taste and crisp texture, which varies from chunky to a smooth dip.

Ezmé – Oil Free

(A delicious and spicy dip made with ripe, plump tomatoes and roasted red bell peppers.)


Red Bell Pepper, deseeded & chopped – 2 cups
Ripe Tomatoes, deseeded & diced – 2 cups
Red Onion, finely chopped – 3/4 cup
Garlic Cloves, peeled & minced – 2
Hot Red Chilli, minced finely – 1 to 2 depending on taste
Lime Juice – 3 to 4 tablespoons
Scallions, sliced finely – 2
Salt, to taste


Roast the bell pepper in a hot oven at 200 degrees Celsius for 20 – 25 minutes until the skins are slightly charred. Remove and cool. (I used my Airfryer to bake the red pepper skins at 200 degrees C for 20 minutes)
In a large mixing bowl add the tomato, onion, minced garlic, Chillies, salt and lime juice. Mix well.
Mash the roasted bell peppers roughly with a fork and add to the mixing bowl. Combine everything.
Allow the flavours to mix for at least 1 hour in the fridge in a covered bowl.
Garnish with sliced scallions and mix well before serving.


Tastes great with celery, cucumber and carrot sticks or with, toasted pita bread wedges.




I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I'm found organising and/ or writing, the two other passions of my life ❤️