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Roast red pepper dip with lemon and olive salsa

Silky roast red pepper dip, cool and tangy, set just right.
Topped with lemony olive salsa, it tastes bright and bold.
Creamy, smoky, and spoonable, it’s made to disappear.

snack ⏱ 80 min 290 kcal / portion 22.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Roast red pepper dip with lemon and olive salsa
v4 · rb0e705f985 20260727Z1751 90 ml olive oil 6 pieces garlic clove 1 piece lemon 🔥 preheat oven to 240°C 🔥 ⏱ 20 min toss red pepper, tomatoes, chilli, onion with oil, salt and pepper then roast 🔥 ⏱ 15-20 min stir and roast with garlic until softened and coloured ⏳ cool roasted vegetables until cool enough to handle 🔪 peel peppers and tomatoes and discard skins blitz roasted veg in a food processor with almonds, feta, half the toasted spices, more oil, salt and pepper until smooth ⏳ refrigerate dip to cool completely and set slightly 🍳 toast cumin seed and coriander seed, then crush in a mortar 🔪 segment and roughly chop lemon 🌀 mix lemon, olives, coriander leaf, remaining oil, and remaining ground toasted spices to make salsa 🍽 spread dip on a plate and spoon salsa into the centre Roast Red Pepper Dip 🌶️ 5 pieces red pepper 2.5 pieces tomato 1 piece red chilli 1 piece red onion salt to taste black pepper to taste 60 g blanched almond 150 g feta 1 tbsp cumin seed 1 tbsp coriander seed 50 g green olive 1½ tbsp coriander leaf half · 45 ml blanched almond, feta half remaining cumin seed, coriander seed green olive, coriander leaf remaining · 45 ml
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Preparation steps

  1. preheat oven to 240°C
  2. toss red pepper, tomatoes, chilli, onion with oil, salt and pepper then roast 20 min
  3. stir and roast with garlic 15-20 min until softened and coloured
  4. cool roasted vegetables until cool enough to handle
  5. peel peppers and tomatoes and discard skins
  6. blitz roasted veg in a food processor with almonds, feta, half the toasted spices, more oil, salt and pepper until smooth
  7. refrigerate dip to cool completely and set slightly
  8. toast cumin seed and coriander seed, then crush in a mortar
  9. segment and roughly chop lemon
  10. mix lemon, olives, coriander leaf, remaining oil, and remaining ground toasted spices to make salsa
  11. spread dip on a plate and spoon salsa into the centre

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