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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.
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Prep Time: 10 minutes
Baking Time: 45 minutes
Servings: 4
Author: Eloïse Jennes


  • 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


  • 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.
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