Roasted Pepper Dip

Roasted Pepper Dip is a vibrant Lebanese breakfast dish that combines the smoky flavor of roasted peppers with aromatic spices and fresh herbs. It is perfect for spreading on warm pita bread or enjoying as a dip with fresh veggies.

Ingredients

• Bell peppers (red or yellow) - 2 medium
• Garlic - 2 cloves, minced
• Tahini - 2 tablespoons
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Ground cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 220°C (428°F).
2. Wash the bell peppers and cut them in half, removing the seeds and stems.
3. Place the bell pepper halves on a baking sheet, skin side up, and drizzle with 1 tablespoon of olive oil.
4. Roast the peppers in the preheated oven for about 20 minutes, or until the skin is charred and the peppers are tender.
5. Remove the peppers from the oven and let them cool for a few minutes before peeling off the charred skin.
6. In a food processor, combine the roasted peppers, minced garlic, tahini, remaining olive oil, lemon juice, ground cumin, salt, and black pepper.
7. Blend until smooth and creamy. Taste and adjust seasoning if needed.
8. Transfer the dip to a serving bowl and sprinkle with chopped parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune health.
• Contains healthy fats from olive oil and tahini that promote heart health.

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