- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
I used to make this differently, but my son came one Shabbos and brought along this dip. I really liked its authentic flavor and have since adopted his method. I guess the “tree” can learn from the “apple” too!
Yields about 2 cups (1/2 liter)
3 red peppers, halved and seeded
1 yellow pepper, halved and seeded
Gefen Olive Oil, for drizzling
5 cloves garlic, such as Mr. Dipz Peeled Garlic
salt, to taste
pepper, to taste
Preheat oven to broil.
Place all peppers, cut side down, on a Gefen Parchment Paper-lined baking sheet. Drizzle generously with olive oil. Place in the oven and broil for 15 minutes, or until peppers are mostly blackened or charred. Add the garlic cloves, and continue broiling for about four minutes.
Remove from oven and let cool slightly. Peel the peppers. Place peppers and garlic in a medium-sized bowl. Add any accumulated liquid from the pan. Using an immersion blender, blend together until desired consistency is reached. (I like it slightly piece-y and not perfectly smooth.) Season with salt and pepper to taste.
Food and Prop Styling by Shiri Feldman Photography by Felicia Perretti
How Would You
Rate this recipe?
Please log in to rate
This is a very strong pepper flavor. It’s okay, but you to really like roasted red pepper to enjoy this because there aren’t other flavors to cut through it.
Is this with normal size peppers or the small ones?
Normal sized peppers.