Harissa & Roasted Red Pepper Dip

Bold, smoky, and packed with Mediterranean-inspired flavour, this Harissa & Roasted Red Pepper Dip combines the natural sweetness of roasted red peppers with the warm, gently spicy kick of traditional harissa.

NEWSide – 30 min
NEWSide – 30 min

What you’ll need

  • 1 large ripe tomato

  • 3 avocados

  • 1 juice of lime

  • Handful of coriander

  • 1 small red onion
  • 1 red or green chilli


How to make

  1. Heat the grill to high and coat the peppers with 1 tbsp of the extra virgin olive oil; season.
  2. Grill, turning with tongs every 5 minutes, for 12-15 minutes until blistered and blackened, adding the garlic (unpeeled) for the final 5 minutes.
  3. Transfer the peppers to a bowl, cover and set aside for 10 minutes to cool.
  4. Peel the peppers and slice thickly, discarding the cores and seeds but keeping a few tablespoons of the juices. Peel the garlic cloves.
  5. Meanwhile, toast the blanched almonds in a dry frying pan over a medium heat for 2-3 minutes; tip onto a board and roughly chop.
  6. Transfer to a food processor with the peppers, juices and garlic, smoked chilli harissa and the remaining 3 tbsp extra virgin olive oil.
  7. Whizz until smooth, season, then stir in the sherry vinegar. Transfer to a serving bowl and chill for at least 2 hours. Sprinkle over the Zaatar