Serve this dip on your mezze platter. It’s a classic Spanish dish however it’s wonderful served alongside baba ganoush and olives.
Serves 4 people
Method
- Pre heat your oven to it’s highest setting.
- Place the peppers on a baking tray and place into the oven. Bake until charred and soft.
- Carefully transfer to a bowl and cover with cling film.
- Once they have steamed a little in the bowl, remove the skins and discard them, leaving the soft flesh.
- Turn the oven down to 150 degrees
- Spread the almonds evenly onto a baking tray and bake in the oven for a few minutes at a time, checking regularly to make sure they don’t burn. Remove once they are golden and toasted.
- Put the peppers and almonds into a jug or food processor. Blend with either a hand blender or the food processer, until looking like a dip consistency.
- Add olive oil to achieve the desired texture. Add lemon juice and salt and pepper to taste.
- Add a pinch of each of the spices to taste
Ingredients
Prep: 45 mins
Cook: 40 mins
4 large red peppers
150g ground almonds
Olive oil
Lemon juice
Salt and pepper
Pinch smoked paprika
Pinch cumin
