Can’t have too many dip recipes on the go in the summer. This one, by Biera’s Davina Moraiko, is a banger
by Davina Moraiko
This roasted pepper and hemp seed dip with fresh tomatoes is great with mixed greens, as a side dish for fish or any red meat, or with fresh tomatoes tossed in first-pressed canola oil with a favourite chopped herb. I love dill or chervil. –Davina Moraiko, RGE RD
| 3 lg | seeded red pepper |
| 1 med | fresh tomato |
| 4 cloves | roasted garlic |
| 2½ T | red wine vinegar |
| 1½ T | salt |
| ¼ c | first pressed canola oil |
| 1 c | hulled hemp seeds |
Toss red peppers in a bit of canola oil and roast in a 400ºF oven until soft and slightly charred. Roast garlic at the same time as the peppers by trimming off a head of garlic to expose the tops of garlic cloves. Drizzle with a touch of oil and wrap in tin foil. Bake in oven for 30-40 minutes.
Once peppers are nicely roasted place them in a bowl and cover with saran wrap. Let peppers sit for about 30 minutes (this helps skin peel away easily). Peel off the peppers skin and remove seeds. Remove cloves of garlic from the skin.
Place roasted peppers, fresh tomato, roasted garlic and the red wine vinegar in a blender. Blend on high speed. Once smooth add in hemp seeds salt and first pressed canola oil. Blend on medium speed until combined.
Makes 750 ml, for 2-4 people.