Roasted Red Pepper and Tomato Dip

Ingredients

• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tomatoes - 4
• Red bell peppers - 2

Instructions

1. Preheat the oven to 400°F.
2. Cut the red bell peppers and tomatoes in half and remove the seeds.
3. Place the peppers and tomatoes on a baking sheet, cut side down.
4. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
5. Remove from the oven and let cool. Once cool, peel off the skins.
6. In a blender or food processor, combine the roasted peppers, tomatoes, minced garlic, olive oil, cumin, paprika, salt, and pepper.
7. Blend until smooth and creamy.
8. Transfer the dip to a serving bowl and stir in the chopped parsley and lemon juice.
9. Taste and adjust the seasoning if needed.
10. Serve with your favorite chips, crackers, or vegetables.