HARISSA RED PEPPER DIP

greatnorthernspice
Jun 11
2 min read

Makes: 1 large sharing dip

Cooking time: 35 minutes

Vegetarian & vegan

The perfect addition to any Middle Eastern mezze, our Harissa Red Pepper dip is best served with warm pita bread or pita chips. For a shortcut, feel free to use roasted red peppers from a jar if you don't have time to roast your own peppers.

This homemade Harissa Roasted Red Pepper Dip recipe uses the Great Northern Spice Harissa & Rose Seasoning.

HARISSA WITH ROSE SEASONING

£4.50

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INGREDIENTS

1 tablespoon of Great Northern Spice Harissa & Rose Seasoning
2 tablespoons extra virgin olive oil
2 large red peppers, cut in half
1 tin of chickpeas, drained and rinsed
1 handful of walnuts
1 teaspoon garlic paste or puree

HOW TO MAKE

Preheat the oven to 180ºC. Brush the halves of peppers with 1 tablespoon of olive oil and place on a baking tray in to the oven for 25 minutes - turn them over halfway through.
Remove from the oven and place the peppers in a bowl. Cover with cling film for a few minutes - this will make them easier to peel. When cool enough to handle, simply peel the skin off the peppers, remove the seeds and then slice.
Pop the peppers in to a food processor (if you haven't got a food processor, use a bowl and stick blender), combine the roasted red pepper with the remaining olive oil, our Harissa & Rose Seasoning, garlic, chickpeas, walnuts, and a pinch of salt. Blend into a smooth paste.
When ready to serve, top the dip with an extra drizzle of olive oil, and crushed walnuts. Serve with pita bread or pita chips.

WHEN TO ENJOY

Serve with warm pitta bread on a platter for everyone to enjoy as part of a Middle Eastern mezze experience. Or, simply enjoy for lunch with breadsticks.