This roasted red pepper dip is bursting with flavour — smoky, tangy, and beautifully smooth. The cumin adds warmth, while the bread gives it a creamy texture without needing any dairy. It’s a quick, no-cook recipe that’s perfect for dipping warm flatbreads, spooning over grilled meats, or serving as part of a mezze platter.
 
INGREDIENTS:
1 × 450g jar of roasted red peppers (drained weight 350g)
1 clove of garlic
2 tbsp cumin seeds
2 tbsp sherry vinegar
6 tbsp extra-virgin olive oil
40g stale bread
Salt and freshly ground black pepper, to taste
 
HERE’S HOW:
Place the drained roasted red peppers, garlic, cumin seeds, sherry vinegar, and olive oil into a blender.
Blend until smooth, then tear up the stale bread and add it to the mixture.
Blend again until the dip thickens and turns creamy from the bread.
Taste and season with salt and pepper to your liking.
Transfer the dip to a clean jar and store in the fridge for up to 2 weeks.
Serve with warm flatbreads, crackers, or fresh vegetable sticks — simple, vibrant, and full of flavour.
 
Recipe by Peter Sidwell