RED BELL PEPPER AND SUNDRIED TOMATOES DIP
Made with the goodness of red bell peppers, sun-dried tomatoes and cashews, this delicious and versatile dish is all sorts of savory, slightly sweet and just enough spicy. Serve it as a dip for veggies and crackers, toss your pasta in it, top your pizza base with it, spread it on your sandwich or mop it up with idli or dosa
- Red Bell Pepper – 2 medium yielding 2 cups when chopped
- Cashew – 1/3 cup
- Sun-dried tomatoes – 1/2 cup
- Kashmiri Red Chili – 1
- Garlic – 3 pods
- Cumin powder – 1/2 tsp
- Salt – 1 tsp
- Olive Oil – 2 tbsp
- Pine nuts or any nut – to garnish
- Soak the cashew in warm water for 30 mins.
- In another bowl, soak the sundried tomatoes and the red chili in warm for 30 mins.
- Roast the garlic cloves. I like to roast them directly on the flame of the stove using a pair of tongs. Alternatively you could roast them in the oven for 180 C for 20 mins. Or you could just them raw.
- Roughly chop the bell peppers and throw them into a blender.
- Strain the water from the cashews and the sundried tomatoes + red chili. Add them to the red bell peppers
- Add the rest of the ingredients to the blender and blend into a smooth puree.
- Transfer into a bowl. Drizzle some more olive oil and garnish with pine nuts or any nut of choice.
- Serve as a dip along with veggies or crackers. Or use as pasta or pizza sauce. I love mopping this up like a chutney with my idli and dosa.
- I’ve used a whole Kashmiri Red Chili here, just for that suggestion of heat but you could replace that with 1/2 tsp of Paprika or Kashmiri red chili powder.
- If you’re using the kind of sundried tomatoes that come packed in a jar in oil, use 4 or 5 of those and skip step 2. In which you could soak the red chili, if using, along with the cashews.