red pepper dip

red pepper appetizer

You're going to love our suggestion for this weekend's aperitif. It's a red pepper dip, full of flavor and with a lot of properties.

The pepper is not cooked, it just goes crushed and mixed with a series of ingredients that, surely, you have at home.

It can be served with some crackers or with some vegetable sticks. 

If you want to prepare less quantity you will only have to reduce the quantity of each of the ingredients. That easy.

red pepper dip
A starter full of color and flavor.
Author
Kitchen: Traditional
Recipe type: Aperitif
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 200 g of red pepper
  • 125 g of cooked chickpeas (can be canned)
  • 1 pinch of salt
  • 1 pinch of hot or sweet paprika, according to taste
  • 20 g of extra virgin olive oil
  • Crackers to accompany
Preparation
  1. Wash and chop the pepper, removing the stem and seeds.
  2. Strain the chickpeas (we are not going to use the liquid from the preserve) and wash them under cold running water. We put them next to the pepper. Add the salt and paprika.
  3. We crush everything with a kitchen robot or with a traditional blender.
  4. Add the olive oil and emulsify with the blender or with the robot for 20 seconds.
  5. Cover with clingfilm and leave to rest and cool in the refrigerator.
  6. After a couple of hours it will be ready to serve, in my case, with some crackers.
Nutritional information per serving
Calories: 80

More information - Crudités with Green Goddess Sauce


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