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Lebanese Dip
Category : Bread, Dips and dressings, Lebanese
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Apply a thin layer of olive oil on the red bell pepper.
- Roast it directly on the gas stove or in the microwave till it shrinks and the skin starts to peel off. Let it cool.
- In a blender, mix all the ingredients.
- Crumble the fresh bread.
- Peel the skin over the roasted pepper, deseed it and add it to the blender puree all the ingredients after adding water according to the required consistency.
- Serve with garlic toast / plain toast / bread / as an accompaniment to Indian dishes like pakora.
Ingredients:
1 - large size red capsicum (bell pepper)
2 - medium slices of white/ brown bread
4 tbsp - fresh pomegranate seeds
2 tsp - sugar (optional)
2 tbsp - lemon juice
1 tsp - ground black pepper
1tsp - ground roasted fennel seeds( jeera)
2 tbsp + 1 tbsp - olive oil
water as needed
salt to taste
1 - large size red capsicum (bell pepper)
2 - medium slices of white/ brown bread
4 tbsp - fresh pomegranate seeds
2 tsp - sugar (optional)
2 tbsp - lemon juice
1 tsp - ground black pepper
1tsp - ground roasted fennel seeds( jeera)
2 tbsp + 1 tbsp - olive oil
water as needed
salt to taste
