This dip has so much flavour and texture! The combination of roasted red peppers and garlic together with our ancho peppers works so well! Deliciously seasoned with a bit of Tajin to make it even more delicious! Mexican Twist at its best!
Ancho & Red Pepper Dip
-1 red pepper
-1 ancho pepper
-¼ cup walnuts
-1 tsp Tajin
-1 tsp paprika
-⅓ cup breadcrumbs
-1 tbsp tomato paste
-6 garlic cloves
-1/2 tbsp honey
-4 tbsp olive oil, divided
-2 to 3 tbsp lemon juice
-salt and pepper to taste
1 Roast red peppers and garlic cloves until charred. You can do this in the oven or on a grill pan.
2 Remove the stem and seeds from the ancho pepper and clean it before covering it with hot boiling water for at least 10 minutes.
3 Transfer the roasted red pepper, garlic and hydrated ancho pepper to a blender or food processor with the walnuts, Tajin, paprika, breadcrumbs, tomato paste, honey, lemon juice and olive oil. Blend until smooth and season with salt and pepper to taste.
To Serve
- Serve over labneh or Greek yoghurt, drizzle some olive oil on top and extra Tajin.
- This is a beautiful dip or part of a mezze-style meal with salads and more dips.
