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.