Roasted Pepper Dip
Appetizers • European
Description
The hotter the chili pepper in the dip, the better. However, this is a matter of taste. Just like the sweetness of the bell peppers: if it seems insufficient, you can adjust it with a pinch of sugar.
Ingredients
- Mild Chili Spice 2 pieces
- Orange Bell Peppers 0 lbs
- Shelled pumpkin seeds 5 oz
- Crackers 0 oz
- Narshehab sauce 3 spoons
- Salt ¾ spoons
- Meyer Lemon Juice 1½ spoons
- Ground Cumin ½ spoons
- Olive Oil 2 spoons
- Pistachios 0 oz
Step-by-Step Guide
Step 1
Place whole peppers (both sweet and hot) on a baking sheet lined with parchment paper and bake in an oven preheated to 390°F for fifty minutes. After twenty to twenty-five minutes, turn them over to ensure even roasting.
Step 2
Place the prepared sweet peppers in a sieve set over a bowl, and gently remove the seeds, membranes, and skin. The bowl will help catch the juice, which will be useful later. For hot peppers, simply remove the excess without using a sieve.
Step 3
Transfer all the peppers to a bowl, add walnuts, crackers (preferably not too salty), narsharab, lemon juice, cumin, salt, olive oil, and one or two tablespoons of the juice left over from the sweet peppers. Blend the mixture until it becomes a smooth puree. If the sauce is too runny, you can add a couple more crackers, and if it's too thick, add water or pepper juice. Refrigerate for an hour.
Step 4
Toast the pine nuts in a dry skillet. Garnish the chilled dip with them and serve immediately.
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