Makes approx. 1/2 cup

Ingredients

• 1 red bell pepper, roasted and peeled
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, crushed
• 1 tsp apple cider vinegar
• ¼ tsp salt 
• ¼ tsp chile flakes (to taste)

Directions

Heat the oven to 425°F (220°C).

Put the red pepper on a small baking sheet and roast for 10–15 minutes, until soft and the skin blister.
Remove and let cool before peeling. Discard the skin and put the flesh and seeds in the small bowl of a food processor.
Add the rest of the ingredients and blend until smooth.

Store in an airtight container in the fridge for up to 1 week.