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.
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.