Red pepper Dip

Hello-hello! If you have seen the previous post, I promised the recipe with roasted peppers, so for keeping you waiting for so long. Here it is. The dip is such a nice snack, especially for mums, when you are doing lots of thing at a time, it is easy to forget to feed yourself (of course not your child, haha). All you need for this lovely dip is to prepare roasted peppers ahead, and then just whizz peppers with nuts and oil in a blender until you have a rough paste. In fact, I actually prefer not to measure ingredients in such simple recipes, throw in as you feel – that‚Äôs all. Then scoop the dip into a beautiful bowl, put on a table with some sliced bread or crackers on the side, and dig in when you have a time. Red pepper dip goes nicely with roasted chicken or fried chicken breasts. Yum! Healthy, delicious and sooooo quick to prepare, sounds perfect. ūüėÄ
Roasted red pepper dip
I’ve tried this dip with a store-bought almond meal and homemade roasted ground almonds, and surprisingly I love the option with almond meal. Honestly speaking, I thought I would like a note of roasted nuts in the dip but I didn’t. The choice is up to you, try both and let me know what do you like more.
Dip with roasted red peppers and almonds
Tips
If you like it spicy – add chili flakes or chili oil.
If you want to make the consistency thinner Рadd a splash of water.
No nuts? Not a problem, make it nut free – sub almonds with breadcrumbs.
Red pepper dip

Red pepper Dip

  • Servings: 2
  • Difficulty: easy
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What You’ll Need
1 roasted&marinated red pepper
1 garlic clove from the marinade
1 tbsp EV olive oil
2 tbsp almond meal
6-8 basil leaves (optional)
1-2 tbsp water, optional (to thin the dip, if desired)
Salt, pepper, to taste
How to Make it
  • Put all ingredients in a blender, blend until desired consistency.
  • To make it thinner, add water – spoon by spoon, but not much!
  • Serve with bread, crackers or even chicken.
Enjoy!

Arabic Mezze

¬†While I’m¬†enjoying¬†the time in my home-country, in Dubai is the month of Ramadan. It’s one of the important months for Muslims; during the month they are fasting (no food or drink) during the daytime. Traditionally, it’s normal to brake the fast with dates before Iftar. Iftar includes buffet tables with a large¬†variety¬†of dishes.Arabic mezze
¬†Mezze is a¬†selection¬†of small dishes, appetizers served before the main course in many countries like Turkey, Lebanon, UAE, Syria, Greece, Cyprus. There are vegetarian, fish or meat mezze. Arabic-style mezze platters often include marinated olives, fresh herbs such as mint and zaatar, labneh (thick yogurt), halloumi cheese, kofta (meatballs) and many others. I guess, almost everyone is familiar with classic hummus –¬†pureed¬†chickpea dip. I do like this tasty dip, it’s wonderful with roasted chicken or lamb kofta, or simply with bread. But this time I made unusual hummus -with roasted red bell peppers and pomegranate molasses; it turned out so¬†delicious! I served the hummus with Arabic pita bread, olives and baked halloumi cheese.¬†Roasted red pepper hummus
 Halloumi cheese is another tasty appetizer, which is pretty popular in Middle Eastern cuisine. Baked halloumi with touch of honey and thyme makes wonderful snack. Serve it warm with bread or salad.Arabic mezze platter

Arabic Mezze: Roasted red pepper hummus & Baked halloumi

  • Servings: 4-6
  • Difficulty: easy
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Roasted red pepper hummus
Adapted from BBCFood

Ingredients

2 large red peppers
1 tbsp olive oil
1 shallot or 1/2 small brown onion
1 small garlic clove, chopped
1 tsp cumin
1/2 tsp paprika (plain or smoked as you like)
1 can (400g) chickpeas, drained and rinsed
2-3 tbsp fresh chopped coriander
1 tbsp lemon juice
1 tbsp orange juice
2 tsp pomegranate molasses (or add more lemon juice)
1 tbsp extra virgin olive oil
sea salt and freshly ground black/white pepper, to taste
Preparation
  1. Cut peppers into halves and place them onto lined baking tray under the grill for 15 minutes, or roast covered in foil in preheated 180C oven  for 30 minutes. Remove their skins.
  2. In a small frying pan, heat olive oil, add onion and fry over medium heat for 3-4 minutes, add garlic and cumin and saute for a minute more.
  3. In a food processor, add peppers, fried onion, paprika, chickpeas, coriander, lemon and orange juices, molasses if using and pulse several times. Add extra virgin olive oil, and blend again. Season to taste.
  4. If you want to make the hummus thiner, add a couple of tablespoons of water.
  5. Serve with Arabic bread, pita, crackers or your favourite bread.
Baked Halloumi
Ingredients
200g halloumi cheese
1 tbsp olive oil
1 tsp liquid honey
1/2 tsp dried thyme
1 tsp black sesame seeds
  1. Cut halloumi into slices. Place onto baking tray lined with baking paper or foil.
  2. Mix all other ingredients. Pour over cheese.
  3. Bake in preheated 200C oven for 10 minutes or under the grill until just begin to brown.