Roasted Red Pepper Dip

Roasted Red Pepper Dip is a creamy, flavorful vegan spread that captures the essence of Lebanese cuisine. Perfect for dipping pita bread or fresh vegetables, this dish highlights the rich taste of roasted peppers combined with tahini and spices.

Ingredients

• Red bell peppers - 2 large
• Tahini - 3 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.
3. Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and charred.
4. Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap for about 10 minutes to steam.
5. Once cooled, peel off the charred skins and place the roasted peppers in a food processor.
6. Add tahini, minced garlic, lemon juice, olive oil, cumin, paprika, salt, and black pepper to the food processor.
7. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
8. Taste and adjust seasoning if necessary, adding more salt, lemon juice, or spices to your preference.
9. Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with chopped parsley.
10. Serve with pita bread or fresh vegetables for dipping.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.05 L

Health Benefits

• Rich in vitamins A and C from red bell peppers, supporting immune health.
• Contains healthy fats from tahini and olive oil, promoting heart health.

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