Sundried Tomatoes + Red Bell Pepper Spread

Name: Sundried Tomatoes + Red Bell Pepper Spread
Yield: Makes approximately 2½ cups [590 g]
Cuisine: Indian
Ingredients: 8½ oz [240 g] sun-dried tomatoes, packed in olive oil; 1 tsp nigella seeds; 1 medium red bell pepper (7 oz [200 g]); 1 tsp red chilli flakes; 6 scallions; 1 tsp Fine sea salt; 1 tsp coriander seeds; 2 Tbsp fresh lemon juice; 2 garlic cloves, peeled

Preparation info

Makes approximately
2½ cups

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Bright red, with sweet, rich flavors, this spread can be used as a dip with a platter of crudité or in sandwiches (it’s especially great in grilled cheese sandwiches and even as a dip on the side). For an extra kick of garlic, use 3 garlic cloves.

Ingredients

1 medium red bell pepper (7 oz [200 g])
8½ oz [

Asia
India
Starter
Gluten-free
Vegan

Method

Trim the stalks off the bell pepper and discard the seeds. Cut the bell pepper into chunks and place them in a blender. Add the tomatoes and ¼ cup [60 ml] of their oil; reserve the remaining oil for another purpose. Add the scallions, garlic, lemon juice, coriander and nigella seeds, red chilli flakes, and salt and pulse on high speed until it forms a smooth paste. You might need to add 1 to 2