Red pepper dip with sesame crostini

Red pepper dip with sesame crostini

By
From
V is for Vegan
Serves
4-6

This is a bit like muhammara but even simpler. It takes minutes. I’ve only put one chilli in, which gives you residual heat without blowing your head off. Deseed the chilli if you don’t want too much heat.

Ingredients

Quantity Ingredient
4 red peppers
1 red chilli
1-2 tablespoons good olive oil, plus extra for roasting
1 lemon, juiced
2 garlic cloves, very finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon maldon sea salt
nibbed pistachio nuts, to garnish (optional)

For the crostini:

Quantity Ingredient
1/2 baguette or ciabatta, thinly sliced into rounds
olive oil, for drizzling
sea salt, for sprinkling
3 tablespoons sesame seeds

Method

  1. Preheat the oven to 200°C. Roast the peppers and chilli in an oiled baking tray for 20 minutes for the peppers, and 10 minutes for the chilli.
  2. Strip the skin off the peppers and chilli while they are still hot and steamy – much quicker and easier. Discard the seeds and the stems. Whizz the flesh in a blender with the rest of the ingredients except the pistachios. Remove to a bowl and leave to cool.
  3. For the crostini, preheat the oven to 200°C (or keep it hot after roasting the peppers and chilli). Grease a baking tray with olive oil and place the bread rounds on the tray. Drizzle the tops with olive oil and scatter with salt and the sesame seeds. Bake for 5 minutes or until lightly golden, then flip and bake for another 2 minutes.
Tags:
Vegan
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