Roasted Red Pepper & Almond Dip

Recipe by Leither
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 80
    g almonds, shelled
  • 285
    g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars)
  • 3
    garlic cloves, peeled and finely chopped
  • 2
    teaspoons red wine vinegar
  • black pepper, to taste
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DIRECTIONS

  • Preheat oven to 220°C, gas mark 7.
  • Place almonds on a baking tray and roast for 8 minutes until just golden.
  • Allow to cool slightly then whiz in a blender until fine.
  • Drain the peppers reserving 2 tbsp of oil.
  • Add the peppers, garlic and vinegar to the blender and whiz until coarse.
  • With the machine running pour in the oil.
  • Season and serve with any raw vegetables you like to use for dipping.
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