Moroccan Red Pepper Dip

Simple and super tasty dip for pita bread, chips and works great as a pasta sauce.

Ingredients:

• 2 large red peppers  (you can use red and yellow too)
• 2 spring onions/ red onions/ shallots cut into 2-inch lengths ( I will not recommend white pungent onions)
• 1 bunch fresh cilantro
• 2 large garlic cloves
• 1 tsp cumin
• 1/2 tsp red pepper flakes or to taste
• 1/2 tsp S &P (salt and pepper, okay)
• 3 tbsp olive oil

Recipe:

• The beauty of this sauce is in the smoky flavor of the pepper when you roast them.
• So you can do this either in the oven or on a flame/ coil (using a skillet). If you use a oven, preheat it to 350 degrees F and it will take about 40-50 min (yes that long) and you will need to turn the pepper every 15- 20 minutes. if you use a skillet, simply place the pepper (whole not cut) over a hot skillet. and turn the pepper every 10 minutes. The skin will burn, I mean turn black and that is fine. That is how it is meant to be. Once roasted, cool the pepper ( it would have sunk in and reduced in volume), you will need to peel off the burnt layer.
• You simply have to now combine all the other ingredients with the peppers, in a mixer/ processor. Adjust salt, pepper and red pepper flakes as per your own need.
• You could add cream cheese to it if you want it creamy.