Moroccan-Style Bell Pepper Dip

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.

The Recipe

The recipe

Moroccan-Style Belle Pepper Dip

No ratings yet

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 minutes

Baking Time: 45 minutes minutes

Servings: 4

Author: Eloïse Jennes

Ingredients 

1x2x3x

• 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

More dip recipes here