Moroccan Pepper and Almond Dip
This Moroccan roasted red pepper and almond dip is a true explosion of Mediterranean flavors. Inspired by Middle Eastern mezze, it combines the sweetness of caramelized peppers with the crunch of almonds and the warmth of cumin and smoked paprika. It's the perfect accompaniment for a convivial appetizer, served with khobz bread or fresh veggies. If you're wondering which spices are essential in a Moroccan tagine, cumin, paprika, and saffron are must-haves, and this dip showcases them beautifully.
Ingredients
- red bell peppers3
- whole almonds100 g
- garlic2 cloves
- olive oil4 tablespoons
- lemon juice2 tablespoons
- honey1 teaspoon
- ground cumin1 teaspoon
- smoked paprika1 teaspoon
- salt1 pinch
- mild chili flakes1/4 teaspoon
Instructions
- 1
Preheat the oven to 200°C (400°F). Place the whole peppers on a baking sheet and roast for 20-25 minutes until the skin is charred. Put them in a plastic bag and let them steam for easy peeling.
- 2
Meanwhile, toast the almonds in a dry skillet until golden and fragrant. Let cool.
- 3
Peel the peppers, remove seeds and membranes. In a blender, combine all ingredients.
- 4
Pulse until smooth but with a bit of texture. Taste and adjust seasoning.
- 5
Transfer to a bowl, drizzle with olive oil, and serve with Moroccan bread or crudités.
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