Roasted red pepper & smoked chilli dip

Roasted red pepper & smoked chilli dip

Sweet peppers and harissa combine to create this rather wonderful dip. Any leftovers are delicious tossed through cooked pasta with grated pecorino.

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Gluten freeVeganVegetarian
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling and chilling

Ingredients

  • 2 x 180g packs red Romano peppers
  • 4 tbsp extra virgin olive oil
  • 4 clove/s garlic, unpeeled
  • 60g blanched almonds
  • 2 tbsp smoked chilli harissa
  • ½ tbsp sherry vinegar
  • 2 tsp Cooks' Ingredients Zaatar, to serve

Method

  1. Heat the grill to high and coat the peppers with 1 tbsp of the extra virgin olive oil; season. Grill, turning with tongs every 5 minutes, for 12-15 minutes until blistered and blackened, adding the garlic (unpeeled) for the final 5 minutes. Transfer the peppers to a bowl, cover and set aside for 10 minutes to cool.

  2. Peel the peppers and slice thickly, discarding the cores and seeds but keeping a few tablespoons of the juices. Peel the garlic cloves.

  3. Meanwhile, toast the blanched almonds in a dry frying pan over a medium heat for 2-3 minutes; tip onto a board and roughly chop. Transfer to a food processor with the peppers, juices and garlic, smoked chilli harissa and the remaining 3 tbsp extra virgin olive oil.

  4. Whizz until smooth, season, then stir in the sherry vinegar. Transfer to a serving bowl and chill for at least 2 hours. Sprinkle over the Zaatar to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

789kJ/ 191kcals

Fat

17g

Saturated Fat

2.1g

Carbohydrates

4.9g

Sugars

3.4g

Fibre

2.2g

Protein

3.5g

Salt

0.3g

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