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Nutrition: Per serving

  • kcal143
  • fat13g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein4g
  • salt0.4g

Method

  • step 1

    Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.

  • step 2

    Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.

  • step 3

    With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

Recipe from Good Food magazine, July 2019

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Overall rating

A star rating of 4.6 out of 5.10 ratings
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