Roasted Red Pepper Dip with Soft Pitta

Ingredients

• 2 red bell peppers
• 1 tablespoon olive oil
• 1 small whole-wheat pitta bread

Method

1. 01

   Preheat oven to 200°C (400°F). Halve red bell peppers and remove seeds. Place cut-side down on a baking tray.

2. 02

   Roast for 20–25 minutes until skins are charred and peppers are completely soft.

3. 03

   Place in a covered bowl for 5 minutes, then peel off the skin. Blend the roasted pepper flesh with olive oil until smooth.

4. 04

   Warm a small whole-wheat pitta bread in the oven for 2 minutes until just soft. Cut into strips.

5. 05

   Serve the pepper dip in a small bowl alongside soft pitta strips.

How to offer

Place pitta strips and dip bowl on the high chair tray. Always supervise during feeding. At 6 months, baby can load pitta strips with dip or you can pre-dip them. Pitta strips should be soft — if too stiff or crispy, warm again briefly. The red pepper is naturally sweet and vitamin C-rich.

Storage

Refrigerate pepper dip for up to 4 days. Freeze for up to 1 month. Pitta best served fresh.