A smooth, smoky, and slightly tangy roasted red pepper dip blended with garlic and spices. Perfect as a spread, dip, or party appetizer served with bread, chips, or fresh vegetables.
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Step 1
Roast the peppers
Place whole red peppers on a baking tray and roast at 220°C until the skins are blackened and blistered. Transfer to a covered bowl and let steam for 10 minutes, then peel off skins and remove seeds.
Step 2
Blend ingredients
Add roasted peppers, garlic, olive oil, vinegar, paprika, salt, and pepper into a food processor or blender.
Step 3
Blend until smooth
Blend until creamy and smooth, adjusting seasoning if needed.
Step 4
Serve
Serve chilled or at room temperature with pita, crackers, vegetables, or sandwiches.
For deeper flavor
Roast the garlic with the peppers for a richer, sweeter taste.
Texture control
Blend less for a chunky dip or more for a silky smooth spread.
Creamy version
Add cream cheese or Greek yogurt for a richer, creamier dip.
Nutty muhammara style
Add toasted walnuts for a Middle Eastern-inspired variation.
Refrigerator
4–5 days
Store in an airtight container. Stir before serving.
Freezer
Up to 2 months
Freeze in small portions and thaw in the fridge overnight.
Q: Can I use jarred roasted red peppers?
A: Yes, just drain them well before blending.
Q: Is this dip spicy?
A: Not naturally, but you can add chili flakes or cayenne for heat.
Q: What can I serve it with?
A: Pita bread, crackers, veggie sticks, sandwiches, or grilled meats.
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