Roasted red pepper dip
As I told you in my blog post about the orthomolecular physician, I am temporarily following a stricter diet where I don’t eat any dairy products (to avoid cow milk protein) and pork meat.
The research that the doctor did, showed that I might react to these things too and therefore I am avoiding them for a while. I noticed that I found these changes more difficult than I expected. Especially with lunch.
For a long time, I didn’t eat any bread but a while ago I found spelt-oat bread that I react well to and since then I brought bread to work for lunch more often. Last week I noticed that there was hardly anything that I could put on my bread at work.
Normally I would eat cheese, mozzarella with tomato or ham on my bread, but I couldn’t have any of these now. When I had eaten dark chocolate sprinkles on my bread for two days in a row (a Dutch thing, haha), I realised I could better make something at home to put on my bread and from that came the idea for this roasted red pepper dip.
There are still some options for sandwich toppings to buy in the supermarket, such as natural peanut butter and chicken, but I thought it would be fun to make my own spreads to put on bread.
I made roasted red pepper dip and a black olive tapenade (I will share the recipe with you next week) and I loved them both.
When I tried the roasted red pepper spread, I realised that it tastes exactly like ajvar. Ajvar is a red pepper spread from the Balkans that is made with roasted red pepper and eggplant.
I eat this a lot in Slovenia and I am totally crazy about it, so I was very happy that I made my own ajvar by accident. The spread is great to put on bread or on a gluten-free cracker, but it is also nice to serve it at a party with veggies or plain tortilla chips to dip in.
Note: Red bell pepper has been retested in 2022 and is now only low FODMAP up to 43 gram per serving. I therefore advise to eat a maximum of 40 gram of this dip per serving.Print
A delicious roasted red pepper dip that you can spread on bread or dip with tortilla chips or vegetables. Low FODMAP, gluten-free, dairy-free and vegan.
- 2 tbsp olive oil
- 1/2 tbsp balsamic vinegar or balsamic crème
- 1 clove of garlic (you will use this to make garlic oil. Because you only heat the clove of garlic in the oil and remove it afterwards, this is low FODMAP).
- 3 roasted red peppers (I used roasted red peppers from a jar. Make sure to check the ingredients list for high FODMAP ingredients)*
- 1 can of tomato paste (60 g)
- a splash of lemon juice
- cayenne pepper
- fresh basil
- Heat the olive oil in a pan. Put the clove of garlic into the oil when the oil is hot. Leave the garlic to simmer in the oil for about two minutes. Be careful that the garlic doesn’t turn too brown, otherwise, you should lower the heat. Remove the garlic from the oil. FODMAPs are not soluble in oil. Therefore this garlic oil is safe to eat.
- Take the peppers from the jar and rinse them with water.
- Cut the roasted peppers into pieces and put them together with the olive oil, cayenne pepper, salt, lemon juice, tomato paste and fresh basil into a food processor (you can also use a hand blender) and proceed until you get a smooth mixture.
- Taste the spread and add some extra salt, pepper or basil if necessary.
- That’s it! You can store the spread in the fridge for 3-4 days in a closed jar.
*Red bell pepper has been retested in 2022 and is now only low FODMAP up to 43 gram per serving. I therefore advise to eat a maximum of 40 gram of this dip per serving.
- Prep Time: 10 mins
- Category: Spreads & sauces
- Method: Blender
- Cuisine: International
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