Ingredients

The following ingredients have 4 Servings
  • 4 red Bell pepper
  • 1 garlic clove
  • 2 Tbsps roasted Pine nuts
  • 100 milliliters olive oil
  • salt
  • freshly ground peppers
  • 1 tsp honey
  • lemon juice

Instruction

  • Preheat the oven to 250°C (approximately 485°F).
  • Rinse and halve the peppers. Remove the seeds and membranes. Place skin side up on a baking sheet lined with parchment paper.
  • Roast until the skin turns black and begins to blister. Remove from the oven, cover with a damp kitchen towel, and set aside briefly. Remove the skin, and finely dice. Set aside 2 tablespoons.
  • Peel and coarsely chop the garlic. Puree with the pinenuts and remaining diced peppers in a blender. Incorporate enough oil that a creamy sauce is reached. Ad the honey, and season to taste with salt, pepper, and lemon juice. Transfer the dip to bowls, and top with the reserved diced peppers.