Recipes | Roasted Red Pepper Dip
Roasted Red Pepper Dip
Ingredients
Servings
- 3 red peppers
- ¼ cup (50 mL) toasted walnut halves
- ¼ cup (50 mL) dry breadcrumbs
- 3 tbsp (45 mL) olive oil
- 1 clove garlic
- 1 tsp (5 mL) each ground cumin, paprika and liquid honey
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) dried chili flakes (or to taste)
- 1/8 tsp (.5 mL) cinnamon
- 2 tbsp (25 mL) lime juice
Instructions
Step 1
Cut peppers in half lengthwise and remove seeds and membranes. Place skin sides up on foil-lined baking pan. Broil for 15 to 20 minutes or until blackened. Place in a heat-proof bowl and cover with plastic wrap. Let stand for 10 to 15 minutes or until cool enough to handle. Peel peppers and discard skins.Step 2
Place 4 pepper halves, nuts, breadcrumbs, olive oil, garlic, tomato paste, cumin, paprika, honey, salt, chili flakes and cinnamon in food processor. Process until smooth.Step 3
Cut 2 remaining pepper halves into bite-size pieces and add to processor; pulse until coarsely chopped. Transfer to a bowl and stir in lime juice. Chill to blend flavours. Serve at room temperature.