A bold, fiery blend featuring roasted peppers, smoky paprika, and fresh chilies for exciting flavor.
# Components:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and seeded
02 - 2 medium tomatoes, seeded and chopped
03 - 2 garlic cloves, minced
04 - 1 small red onion, roughly chopped
→ Spices & Seasonings
05 - 1 to 2 fresh red chilies, seeded and chopped
06 - 2 teaspoons smoked paprika
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
→ Dairy & Acid
10 - ½ cup Greek yogurt (or coconut yogurt for vegan option)
11 - 2 tablespoons fresh lemon juice
→ Oils & Garnish
12 - 2 tablespoons extra virgin olive oil
13 - 2 tablespoons chopped fresh cilantro or parsley (optional)
# Method:
01 - Roast the red bell peppers over an open flame or under a broiler until the skin is blistered and charred. Place them in a bowl, cover, and let steam for 5 minutes. Peel off the skin and remove the seeds.
02 - Combine the roasted peppers, tomatoes, garlic, red onion, red chilies, smoked paprika, cumin, salt, and black pepper in a food processor or blender. Blend until the mixture reaches a mostly smooth consistency.
03 - Add Greek yogurt and lemon juice to the mixture. Pulse until fully incorporated, adjusting seasoning to preference.
04 - With the processor running, gradually drizzle in the extra virgin olive oil to achieve a creamy and slightly thick texture.
05 - Transfer the dip to a serving bowl and garnish with fresh chopped cilantro or parsley if desired. Serve with pita chips, crackers, or fresh vegetables.
