Roasted Paprika Dip
Today’s recipe is Roasted Paprika Dip. As its name reveals, this dip is made from Paprika or Capsicum. In this recipe, I have combined paprika with a few Mediterranean ingredients like sumac powder and pomegranate syrup, which gives it a unique taste and flavour. Although yellow and green capsicum can also be used for this recipe, I have used the red ones for a lovely bright colour.
Roasted Paprika Dip can be served as a side with fried potatoes or meat, or it can be used as a spread. However you serve it, it tastes delicious and is a must-try recipe.
If you are looking for other dip recipes, check out my Dips and Spreads page, which includes recipes for avocado cream, parsley pesto, beetroot yoghurt dip, and many more.
Now, let’s start with the recipe for Roasted Paprika Dip:
Equipment Needed:
To learn about all the kitchen equipment I use in my Indian kitchen in Germany, read my article: Setting Up My Indian Kitchen in Germany.
Ingredients for Roasted Paprika Dip:
- 4 Red Capsicums/Paprika
- 1 Handful Walnuts
- 1 tbsp Pomegranate Syrup
- ⅔ tsp Sumac Powder
- 1 Clove Garlic
- ⅔ tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- Fresh Parsley/Coriander Leaves for garnishing
Method to make Roasted Paprika Dip:
- Wash the paprika. Then roast it.
- While the paprika roasts, toast the walnuts.
- Once done, transfer them to a mixie jar.
- When they cool, grind them to a fine powder.
- When the skin of the paprika gets charred, and the paprika turns soft, remove it and cover it for 2-3 minutes.
- Then, remove the skin. Cut them and remove the top and the seeds.
- Add the paprika to the ground walnuts. Add salt, pomegranate syrup, garlic and sumac.
- Grind it to a fine paste.
- Transfer it to a serving bowl.
- Drizzle extra virgin olive oil and garnish with fresh coriander/parsley leaves.
Some Notes about the recipe and Ingredient Sourcing in Germany:
- I used Spitzpaprika, which I bought from a regular supermarket. You can use it or the regular reg capsicum. Both work for this recipe.
- Pomegranate Syrup, parsley and Sumac Powder are easily available in Turkish shops.
- I used extra virgin olive oil, which is called Natives Olivenöl extra in German. You can easily get it in supermarkets. To learn more about oil varieties in supermarkets and shops in Germany, read my article: Different Types of Oils in German Supermarkets-Explained
- Read about Salt varieties in German Supermarkets here.
Roasted Paprika Dip
Equipment
- Grill
- Mixer grinder
Ingredients
- 4 Red Capsicums/Paprika
- 1 Handful Walnuts
- 1 tbsp Pomegranate Syrup
- ⅔ tsp Sumac Powder
- 1 Clove Garlic
- ⅔ tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- Fresh Parsley/Coriander Leaves for garnishing
Instructions
- Wash the paprika. Then roast it till the skin gets charred and the paprika turns soft.
- While the paprika roasts, toast the walnuts. Once done, transfer them to a mixie jar.
- When they cool, grind them to a fine powder.
- Once the paprika is done, remove it and cover it for 2-3 minutes.
- Then remove the skin. Cut them and remove the top and the seeds.
- Add the paprika to the ground walnuts.
- Add salt, pomegranate syrup, garlic and sumac.
- Grind it to a fine paste.
- Transfer it to a serving bowl.
- Drizzle extra virgin olive oil and garnish with fresh coriander/parsley leaves.
Check out other recipes from my kitchen here.
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