Roasted Pepper Dip

⏳ Time

1 hour + 1 hour

🥕 Ingredients

🍽️ Servings

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 - 2 lbs
Shelled pumpkin seeds - 3.5 oz
Crackers - 1.8 oz
Narshehab sauce - 3 spoons
Salt - ¾ spoons
Meyer Lemon Juice - 1½ spoons
Ground Cumin - ½ spoons
Olive Oil - 2 spoons
Pistachios - 1.8 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 392°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.