Smoky Roasted Pepper Dip
I was browsing through a cooking magazine recently when I came across a recipe for a red pepper dip accompanied by homemade pita chips. One of my favorite enchilada recipes leaves me with half a jar of roasted red peppers, and my falafel recipe leaves me with a couple of leftover pitas, so I thought this was a perfect way to use up some ingredients languishing in my freezer.
When I had the ingredients later, I couldn’t find the recipe. Then I decided that I didn’t need someone else’s recipe for something simple like this, so I came up with my own. What I ended up with is a riff on the Spanish romesco sauce, but smoky and with a deeper flavor. We could not get enough of this. I will definitely be making it again.
I am sending this to Weekend Herb Blogging, the blog event created by Kalyn of Kalyn’s Kitchen and now managed by Haalo of Cook (Almost) Anything. This week the event is being hosted by Lucia of Torta di Rose.
See the end for instructions for making the pita chips. This is also great with tortilla chips.
- 3/4 cup diced roasted piquillo or red peppers (I used half of a 12-ounce jar)
- 1/2 cup sliced blanched almonds
- 1 clove garlic, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon water
- 2 teaspoons red wine or sherry vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Puree all of the ingredients, red peppers through black pepper, in a food processor.
To make the pita chips, preheat the oven to 400 F. Cut 2 or 3 small pita rounds into 4 pieces and then separate the pieces into halves. Brush both sides lightly with olive oil. Bake in a single layer for 6-8 minutes until just starting to brown.