Chermoula-style red pepper, cumin and garlic dip

Recipe from: 22 December 2010

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 6
    ripe red peppers [capsicums or bell peppers]
  • 2
    cloves garlic, peeled and sliced
  • bottled Peppadews, drained and sliced (or a bottled chilli pepper, or Tabasco sauce, to taste)
  • 12.5
    powdered cumin
  • 5
  • 80
    olive oil
  • juice of a lemon
  • finely grated zest of half a lemon
  • 125
    finely chopped fresh coriander leaves [cilantro]
  • 125
    finely chopped fresh flat-leaf parsley leaves
  • salt and freshly ground black pepper


10 mins
Preheat the oven to 180°C. Place the peppers, whole, on a baking sheet covered with a piece of tin foil. Bake for 45 to 60 minutes, or until they have collapsed and blistered. 

Turn off the heat and allow them to cool completely in the oven. Remove the tray from the oven, slip the skins off the peppers, and remove the stalks and any seeds. Place the flesh in the bowl of a food processor or liquidiser. Add the garlic, peppadews, cumin, paprika, olive oil and lemon juice, and whiz to a paste. If the mixture is too thick to turn the blades, add a little water or lemon juice. Now add the lemon zest and finely chopped coriander and parsley, and press the pulse button once or twice so that the mixture is just combined (the herbs should retain a crunch). Season with salt and pepper and decant into a pretty bowl.

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog, click here.




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