Roasted Red Pepper Dip
Roasted Pepper Dip
4 red peppers
400 g/14 oz can chickpeas, drained, or 1 cup raw cashews
2 Tbsp tahini
3 Tbsp lemon juice
2 Tbsp water
1-2 garlic cloves, crushed
2 tsp Saveur Taco Spice
Saveur Seasoned Salt and cracked black pepper to taste
1/3 cup fresh basil
Crackers, carrots, and cucumber sticks to serve.
Cut peppers into fourths; remove seeds and membranes. Place skin side up on greased baking tray. Cook peppers under a hot broiler or grill until skins blister and blacken. Place in a large, sealable bag and allow to cool. This step makes the peppers sweat, so it is easier to peel off skin.
Peel and discard skin. Place flesh in food processer with chickpeas (or cashews), tahini, lemon juice, water, Taco Seasoning, and basil. Season with Seasoned Salt and pepper; process until smooth or your ideal consistency.
Serve with crackers, carrots, and cucumber sticks.
Use leftover dip for the perfect pizza base or in wraps for that great Mediterranean treat.