Vegan Roasted Red Pepper & Almond Dip

shyvas

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3 roast red peppers (you can also use tinned peppers)
75 g toasted blanched almonds
1/2 tsp smoked paprika
2 tbs brown breadcrumbs
3 tbs EVO
1 tbs lemon juice
1 tsp balsamic vineger
salt & freshly ground pepper

Put the almonds into a food processor and pulse until they are like breadcrumbs. Put them
into a bowl and add the paprika and breadcrumbs. Place de deseeded and chopped peppers
into the food processor and pulse until you obtain a thick puree. Mix the pepper purée with the almonds and add the evo, vinegar, lemon juice, salt & pepper.
Cover and leave to chill for 2 hours.
Serve with oregano baked wholemeal pitta triangles.
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