Manitoba Roasted Red Pepper Dip

Clock Icon 35 minutes |
Servings: 3 cups |
Prep: 15 minutes |
Cook: 15-20 minutes

Ingredients

  • 2 red bell peppers
  • Canola Harvest Canola Oil, for drizzling
  • 6 garlic cloves (for roasting with peppers)
  • ½ cup (125 ml) roasted and salted shelled sunflower seeds
  • 1 cup (250 ml) navy beans
  • ½ cup (125 ml) Canola Harvest Canola Oil
  • ¼ cup (125 ml) water
  • ¼ cup (60 ml) ground flax seeds
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) sumac
  • ¾ tsp (3 ml) salt
  • ¼ tsp (1 ml) cayenne

Method

  1. Preheat the oven to 450°F.
  2. Slice each side off the stem of the red bell peppers. Remove tops and seeds and discard (or compost, if possible).
  3. Place the pepper pieces, skin side down on a parchment lined rimmed baking sheet. Drizzle with a little bit of oil and season with a sprinkle of salt.
  4. Add the garlic cloves to the centre of the pan, surrounded by the pepper pieces.
  5. Bake on the centre rack in the preheated oven for 15-20 minutes, flipping the pepper pieces over every 5 minutes. You’ll know they’re ready when they’re soft and a little bit charred.
  6. Allow to cool on the pan for 5 minutes.
  7. Process the sunflower seeds in a food processor on low speed for 1-2 minutes or until they begin to look sandy and no large pieces remain.
  8. Add the remaining ingredients, including the roasted red peppers and garlic, to the food processor.
  9. Process until mostly smooth, stopping to scrape down the sides as needed.
  10. Store in the fridge.

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