Smoky Red Pepper Dip With Crispy Fried Olives

A stunning make-ahead dip with the Mediterranean flavours of roasted red peppers, toasted walnuts and smoked paprika. Leave it to the creative team of Philip Lago and Mystique Mattai of Chef Sous Chef to develop a uniquely delicious dip recipe – just like their Roasted Feta With Mulled Spiced Grapes – that can be made ahead of time. A cross between creamy hummus and muhammara dip, it gets garnished with crispy fried olives and a sprinkle of fresh flat-leaf parsley, adding even more umami and complexity to this crowd-pleasing appetizer they refer to as your “holiday wing-person.” “It’s the kind of app that keeps your guests happily entertained while you wrap up last-minute prep in the kitchen,” Lago and Mattai say. 

Roasted Red Pepper Dip: Tips, variations and serving suggestions

• If you’re short on time, store-bought roasted peppers can be used in place of homemade, though the dip may be slightly thinner and less intense in flavour.
• Toast the walnuts as the oven preheats so they brown gradually and evenly.
• This roasted red pepper dip is delicious served slightly warm, at room temperature or lightly chilled. Leftovers make an excellent spread for sandwiches and wraps.
• For a nut-free option, substitute the walnuts with toasted pepitas (pumpkin seeds).
• Serve with restrained dippers that don’t mask the umami richness, such as warm flatbread, crisp endive or lightly toasted crostini allow the roasted red pepper and fried olives to shine.

Smoky Red Pepper Dip With Crispy Fried Olives

Philip Lago and Mystique Mattai

A stunning make-ahead dip with Mediterranean flavours of roasted red peppers, smoked paprika and toasted walnuts topped with a drizzle of olive oil and crispy fried olives.

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Ingredients

• ½ cup chopped walnuts
• 3 red bell peppers halved and seeds removed
• 2 tbsp + ½ cup extra-virgin olive oil plus more for frying
• 2½ tsp salt divided
• 1 head garlic top trimmed to expose cloves
• ½ cup canned chickpeas drained and rinsed
• 3 tbsp freshly squeezed lemon juice
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• ½ cup roughly chopped parsley plus more for serving
• ½ cup green olives pitted and chopped

Instructions

 

• Preheat oven to 450°F.
• Arrange walnuts on a small baking sheet and roast until fragrant and lightly toasted, 8 minutes. Set aside to cool.
• Rub peppers with olive oil and season with ½ tsp salt. Place garlic bulb on small piece of foil, drizzle with olive oil, season with salt and then wrap it loosely with the foil. Arrange peppers, skin-side up, and prepared garlic on another baking sheet. Roast until peppers are charred and the skin is bubbling, 20 to 25 minutes. Transfer peppers to bowl and cover for 10 minutes to steam.
• Open garlic foil to cool. Once cool enough to handle, remove skins from peppers and transfer to blender. Pinch garlic bulb base to squeeze garlic cloves into blender. Add ½ cup olive oil, chickpeas, lemon juice, black pepper, paprika and parsley. Blend until smooth, 10 to 20 seconds. Set aside to cool.
• Meanwhile, drizzle olive oil in small skillet over medium-high heat. Add olives and fry for 5 minutes or until lightly charred.
• Dollop red pepper dip into shallow bowl, using the back of a spoon to create divots in the surface. Sprinkle with fried olives and parsley. Serve with crostini or crackers for dipping.

Notes

Tip: If you’re in a rush, use store-bought roasted peppers instead of roasting your own— though the dip may turn out a little thinner and have slightly less flavour.

Tip: Toast the walnuts as the oven preheats so they brown more gradually.

Tip: This dip tastes wonderful whether it’s served slightly warm, at room temperature or slightly chilled. Use leftovers as a spread in sandwiches and wraps.

Keyword chickpea dip, Chickpeas, dip, Garlic, paprika, red pepper dip, roasted garlic, roasted red pepper dip, Roasted Red Peppers, vegan, vegetarian

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