Red pepper dip

This is a bit like muhammara but even simpler. It takes minutes. I've only put one chilli in which gives you residual heat without blowing your head off.

Course: Dips, Starters, Vegan starter, Vegetarian starter

Cuisine: Middle Eastern, Turkish

Keyword: Middle Eastern food, Red pepper dip, Turkish food

Servings: 8

Equipment

Blender

Ingredients

4 red bell peppers or long red peppers roasted, skinned
1 red chilli roasted, skinned
1 lemon, juice of
2 cloves garlic minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1-2 tbsp olive oil
1 tbsp Maldon sea salt
handful Some nibbed pistachios to garnish optional

Instructions

Roast the peppers and the chilli in an oiled oven tray. (You could also blacken them on a bare flame or BBQ). This takes about 20 minutes for the bell peppers and 10 for the chilli.
Then, ouchy ouchy, strip the skin off. I find it best to do it while it's hot and steamy, much quicker and easier. Discard the seeds and the stem.
Put the flesh into the blender along with the rest of the ingredients. Let it cool down.