Name: Chermoula-style red pepper, cumin and garlic dip
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 6 red peppers; 2 garlic cloves, peeled and sliced; peppadews; 12.5 ml cumin ground; 5 ml paprika; 80 ml fresh chillies 573; lemon juice only; lemon zest only; 125 ml fresh coriander finely chopped; 125 ml fresh parsley finely chopped; sea salt and freshly ground black pepper

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Ingredients (11)

6	red peppers
2	garlic — cloves, peeled and sliced
	peppadews
12.5 ml	cumin — ground
5 ml	paprika
80 ml	fresh chillies — 573
	lemon — juice only
	lemon — zest only
125 ml	fresh coriander — finely chopped
125 ml	fresh parsley — finely chopped
	sea salt and freshly ground black pepper

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Method:

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.