RCI-SN.001.0420.001
Tunisian Hot Vegetable Dip
This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- red or yellow bell pepper1 unitcut in half, seeds removed
- 2 medium
- onion1 smallcut in half
- green New Mexico or poblano chiles4 unit
- 3 whole
- 2 to 3 tablespoons
- lemon juice2 teaspoonsfresh preferred
- caraway seeds or 1 tablespoon cumin seeds1 tablespoon
- chopped brine-cured black olives1 tablespoon
- 1 unit
- 1 small
Method
1
Roast the bell pepper halves, tomatoes, onion halves, green chiles, and garlic cloves directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered on all sides.
2
Transfer the charred vegetables to a bowl, cover with plastic wrap or a lid, and let them steam for 5 minutes to loosen the skins.
5 minutes
3
Once cool enough to handle, peel away and discard the charred skins from all vegetables, working over a bowl to catch any juices.
10 minutes
4
Toast the caraway seeds or cumin seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind coarsely in a mortar and pestle or spice grinder.
2 minutes
5
Coarsely chop or pulse the roasted vegetables, garlic, and their collected juices in a food processor until the mixture reaches a chunky, spreadable consistency.
3 minutes
6
Drizzle olive oil into the processed vegetables while pulsing gently to combine, then add the ground caraway seeds and lemon juice, mixing to incorporate.
7
Fold in the chopped black olives by hand and season to taste with salt and pepper.
8
Transfer the dip to a serving bowl and garnish with fresh chopped parsley.
9
Slice the French bread into ½-inch thick pieces and serve alongside the hot vegetable dip.