Roasted Red Bell Pepper Dip

A couple of years back, I would have never thought that I would be cooking with coloured bell peppers, broccoli, purple cabbage, zucchini etc. These were categorized as exotic vegetables, which I used to look at with adoration, but never picked them up until recently. Thanks to Blogging, I have ventured out and broadened my horizons in terms of the veggies I use and also the variety of recipes I try out. Some of the new experiments become huge hits and some are never tried again. The coloured bell peppers and broccoli are something which my family has taken a liking to. My lil one who doesn’t like the green bell pepper loves the coloured beauties.

This month we the Groovy Gourmets decided to whip up some Gourmet Dips and Spreads. I chose to experiment with these Bright and beautiful red bell peppers. The dip was a runaway hit with my daughter as it was very mildly spiced and very creamy. This dip would go beautifully with any of your chips, crackers, potato wedges etc. It tasted yum as bread spread too. We had the remaining as a side with our dosas for dinner.  I see myself preparing this more often in my kitchen.

Adapted from Martha Stewart.com

Serves - 2 to 3

What you’ll need

1. Red Bell Pepper – 2
2. Walnuts – ½ cup
3. Bread – 3 Slices
4. Garlic – 1 clove
5. Cumin – ½ tsp
6. Red Chilly Flakes – 2 tsp
7. Honey – ½ tsp
8. Lemon Juice – 2 tsp
9. Salt to taste

Method

1. Roast the red bell pepper on open flame till it is completely charred from all sides.
2. Drop it in water and remove the charred skin.
3. Discard the stem and seeds of the red pepper and chop into small pieces.
4. Toast the walnuts and bread separately.
5. In a mixie/blender, add walnuts, bread, garlic, cumin seeds and red chilly flakes, grind till everything turns to a coarse powder.
6. Now add the roasted red bell pepper, honey, lemon juice and salt to taste. Grind again until smooth.

Transfer to a serving bowl, refrigerate for a couple of hours and serve with bread toasts/potato wedges/ or chips of your choice.

Note:

1. While blending you can add a tsp or two of olive oil, I did not add.
2. The spice level was just good for kids, increase the red chilly flakes if you would like it spicier.

Linking to Healthy Me and Healthy Us