Lebanese Dip

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Roast Recipe
Difficulty: Easy

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  • 1 - large size red capsicum (bell pepper)
  • 2 - medium slices of white/ brown bread
  • 4 tbsp - fresh pomegranate seeds
  • 2 tsp - sugar (optional)
  • 2 tbsp - lemon juice
  • 1 tsp - ground black pepper
  • 1tsp - ground roasted fennel seeds( jeera)
  • 2 tbsp + 1 tbsp - olive oil
  • water as needed
  • salt to taste

How to Make Lebanese Dip

  • Apply a thin layer of olive oil on the red bell pepper.
  • Roast it directly on the gas stove or in the microwave till it shrinks and the skin starts to peel off.
  • Let it cool.
  • In a blender, mix all the ingredients.
  • Crumble the fresh bread.
  • Peel the skin over the roasted pepper, deseed it and add it to the blender and puree all the ingredients after adding water according to the required consistency.
  • Serve with garlic toast / plain toast / bread / as an accompaniment to Indian dishes like pakora.