Manitoba Roasted Red Pepper Dip
Servings:
3 cups |
Prep:
15 minutes |
Cook:
15-20 minutes
Manitoba Roasted Red Pepper Dip
Servings:
3 cups
Prep:
15 minutes
Cook:
15-20 minutes
Manitoba Roasted Red Pepper Dip
Servings:
3 cups
Prep:
15 minutes
Cook:
15-20 minutes
Ingredients
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
- Preheat the oven to 450°F.
- Slice each side off the stem of the red bell peppers. Remove tops and seeds and discard (or compost, if possible).
- 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.
- Add the garlic cloves to the centre of the pan, surrounded by the pepper pieces.
- 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.
- Allow to cool on the pan for 5 minutes.
- 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.
- Add the remaining ingredients, including the roasted red peppers and garlic, to the food processor.
- Process until mostly smooth, stopping to scrape down the sides as needed.
- Store in the fridge.