Matbucha — Charred Tomato & Pepper Dip
Smoky, spicy Israeli dip made by charring tomatoes and peppers until soft and slightly blackened, then mashing with garlic and chili. Ready in under 15 minutes—serve with hummus and bread.
- Total time
- 12 min
- Servings
- 6
- Calories
- 45
- Protein
- 2g
Ingredients
- 2 lbs plum tomatoes
- 2 medium red bell peppers
- 3 whole garlic cloves
- ½ tsp red chili flakes (or 1 fresh red chili, minced)
- ½ whole lemon (juiced)
Instructions
- 1
Core the tomatoes and halve the peppers lengthwise, removing seeds. Leave skins on.
- 2
Heat a large skillet over medium-high until it shimmers. Working in batches, lay tomatoes and peppers skin-side down.
- 3
Char without moving for 4–5 minutes until skins blacken and blister. Flip, char the other side 3 minutes.
- 4
Transfer charred vegetables to a cutting board. Peel away the blackened skin—it should slip off easily.
- 5
Roughly chop the peeled vegetables and garlic. Add to a bowl with chili flakes, lemon juice, salt, and pepper.
- 6
Mash with a fork or potato masher until chunky-textured but cohesive. Taste and adjust seasoning.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless-steel skillet
- cutting board
- fork or potato masher
- bowl
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