Roasted Red Pepper Dip Recipe

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  • Vegetarian
serves: 6
Skill: easy
Prep: 5 min

Nutrition per portion

Calories 121 kCal 6%
Fat 8g 11%
  -  Saturates 0.5g 3%


  • 2 x 290g jars flame-roasted red peppers, drained and patted dry
  • 2tsp harissa paste (such as Bart Spices or Belazu)
  • large pinch dried chilli flakes
  • 50g (2oz) fresh breadcrumbs
  • 1tbsp olive oil
  • juice ½ lemon


  • Place all the ingredients in a food processor and whizz until blended to a rough-ish purée.

  • Serve with a drizzle of olive oil over the top.

  • This will keep in the fridge for up to 3 days.

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