Description
This Roasted Red Pepper & Smoked Cumin Spicy Dip is a flavorful and easy-to-make appetizer, perfect for gatherings or a cozy night in. The sweet roasted peppers are balanced with smoky cumin and a touch of heat.
Ingredients
Scale
- 200g (7oz) Plain Greek Yogurt, full-fat
- 1 Large Red Bell Pepper, firm and vibrant
- 1 Clove Garlic, minced
- 1 tbsp (15ml) Fresh Lemon Juice
- 1 tsp (5g) Harissa Paste (Halal)
- 1 tsp (5g) Kosher Salt
- 1 tsp (2g) Smoked Cumin Seeds
- 2 tbsp (30ml) Extra-Virgin Olive Oil
- ½ tsp (1g) Smoked Paprika
- 1 tbsp (5g) Fresh Cilantro, chopped
Instructions
- Roast Pepper: Roast red pepper at 220°C (425°F) for 20-25 minutes, turning halfway.
- Steam & Peel: Steam pepper in a bowl covered with plastic wrap for 5 minutes, then peel, seed, and chop.
- Toast Cumin: Toast cumin seeds for 1-2 minutes, then grind.
- Make Oil Swirl: Heat oil with cumin & paprika for 30 seconds.
- Blend Pepper: Blend pepper, garlic, lemon juice, harissa, salt, and oil.
- Combine & Chill: Fold pepper purée into yogurt; chill for 30 minutes.
- Plate & Garnish: Spoon dip, swirl oil, and garnish with cilantro.
Notes
For best flavor, use full-fat Greek yogurt and freshly ground cumin. Adjust harissa paste to your spice preference.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: North African
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: dip,roasted red pepper,cumin,spicy,appetizer,party,vegetarian,halal