Roasted Red Pepper Harissa Dip

  • Recipe difficulty: Easy
  • 0 of 5
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  • Course: Soups and starters

This recipe for roasted red pepper harissa dip was prepared using the Braun MultiQuick Hand Blender and food processor attachment.


  • 1 Red Bell Pepper
  • 1 Dried Ancho Chilies
  • 3 Dried Arbol Chilies – optional (adds heat)
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 3/4 Cup Raw Almonds or Walnuts
  • 1 Clove Garlic
  • 1 Cup Manchego Cheese – finely shredded
  • 1 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon Tomato Paste – optional
  • 1/2 Teaspoon Sea Salt or to taste

  1. Roast the pepper on top the stovetop burner over medium-high heat.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. Once the pepper is charred, steam for about 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam. Take a paper towel and rub off most of the char from the pepper.
  4. Slice in half and remove the seeds and stems.
  5. Dice the pepper and set aside.
  6. In a medium-sized pan, add the dried chilies covered with water and bring to a boil.
  7. Boil until the chilies are soft. (About 5 minutes) Then drain, cool, and remove the stems and seeds.
  8. Add the coriander seeds, cumin seeds and almonds to the MultiQuick Hand Blender food processor attachment and blend until it resembles a fine crumb. Add the softened chilies and puree. Add in all other ingredients and blend until desired texture.

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