Roasted Red Pepper and Tomato Dip

Ingredients

• Red bell peppers (2, halved and seeded)
• Tomatoes (4, halved and seeded)
• Garlic (2 cloves, minced)
• Olive oil (3 tablespoons)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Fresh parsley (2 tablespoons, chopped)
• Lemon juice (1 tablespoon)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers and tomatoes in half and remove the seeds.
3. Place the peppers and tomatoes on a baking sheet, cut side down.
4. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
5. Remove from the oven and let cool for about 10 minutes. Once cool, carefully peel off the skins.
6. In a blender or food processor, combine the roasted peppers, tomatoes, minced garlic, olive oil, cumin, paprika, salt, and black pepper.
7. Blend until smooth and creamy. If you prefer a chunkier dip, pulse a few times instead.
8. Transfer the dip to a serving bowl and stir in the chopped parsley and lemon juice.
9. Taste and adjust the seasoning if needed.
10. Serve with your favorite chips, crackers, or fresh vegetables.