Roasted Red Pepper Dip
Roasted red pepper dip, also known as muhammara, originated in Syria and is a popular dish in Mediterranean and Middle Eastern cuisines.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Ingredients
- 3 pepper Red bell peppers
- 2 clove Garlic cloves
- 2 tablespoon Tahini
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Paprika
- 1 pinch Cayenne pepper
Instructions
- Preheat the oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast in the oven for about 20 minutes, or until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.
- Once the peppers have cooled, remove the skins, stems, and seeds.
- In a food processor or blender, combine the roasted red peppers, garlic cloves, tahini, lemon juice, olive oil, ground cumin, salt, paprika, and cayenne pepper.
- Blend until smooth and creamy.
- Taste and adjust the seasoning if needed.
- Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika.
- Serve with pita bread, crackers, or vegetable sticks.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 5g2%
- Sugars 2g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.