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    Home » Vegetable Spreads and Dips

    Moroccan-Style Bell Pepper Dip

    September 29, 2020 by cookingwithelo Leave a Comment This post may contain affiliate links.

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    This Moroccan-style bell pepper dip is make from oven-roasted bell peppers, a touch of ras el hanout (Moroccan spice blend) and sunflower seeds for extra texture.  Perfect as a dip with some crackers, as a spread on some toasts or with a salad. Dips are also the perfect way to sneak in more veggies into your diet.

    Bell pepper dip The Recipe

    The recipe

    Bell pepper dip

    Moroccan-Style Belle Pepper Dip

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    This Moroccan-style bell pepper dip is make from oven-roasted bell peppers, a touch of ras el hanout (Moroccan spice blend) and sunflower seeds for extra texture.  Perfect as a dip with some crackers, as a spread on some toasts or with a salad.
    Print Pin
    Prep Time: 10 minutes
    Baking Time: 45 minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    • 4 bell peppers
    • 1 head of garlic
    • olive oil
    • 100 g sunflower seeds
    • ½ teaspoon fennel seeds
    • 1 teaspoon ras el hanout spice blend
    • 1 pinch of salt

    Instructions

    • Preheat the oven at 180°C
    • Wash the bell peppers and place them in an ovenproof dish. Brush with olive oil.
    • Cut off the top of the garlic head and brush it with olive oil. Wrap it in aluminum and place it in the ovenproof dish.
    • Bake everything in the oven for 45-50 minutes at 180°C. Then, let cool.
    • Remove the stem and the skin from the bell peppers with your hands. Press the baked garlic out of its skin using your thumb and your forefinger. 
    • Blend the peppers and the baked garlic with the sunflower seeds, the fennel seeds and 2 tbsp. of the remaining cooking oil. Season with salt and ras el hanout.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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