Roasted Bell Pepper Dip
Contributed by Headbanger’s Kitchen.
Makes 4 servings.
- 3 bell peppers (1 yellow, 1 red, 1 green)
- 2 tablespoons of tahini
- 3 cloves of garlic
- 1 tablespoon of parsley
- 4 olives (black, green or purple)
- 1 tablespoon olive oil
- Dash of paprika
- Dash of chili flakes (red pepper flakes)
- Salt to taste
Cut the bell peppers in half and remove all the seeds. Place them on a roasting tray and roast in the oven for around 20 minutes at 420 degrees Fahrenheit or till the peppers are soft and their skins are charred. Cover them with foil or a lid and allow the peppers to cool before removing their skins.
Blend the peppers, tahini, garlic, parsley, olives, paprika and chili flakes in a blender and season to taste.
Garnish with some chopped olives and parsley.
Video courtesy of Headbanger’s Kitchen, edited by Dipika Kadaba.