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Roasted pepper & almond dip

Summer Time Roasted Pepper & Almond Dip

Margaux.Le.Gendre
Roasted red pepper & almond dip, perfect to pair with veggie sticks and crackers
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Prep Time 5 minutes
Course Appetizer
Servings 4 people

Equipment

  • High-powered blender

Ingredients
  

  • 50 g almonds skin on
  • 180 g roasted red pepper
  • 30 g coriander
  • 1 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • salt & pepper

Instructions
 

  • Blend the almonds in a high-powered blender until it reaches a crumbly texture.
  • Add the rest of the ingredients, and blend until you have a paste consistency, stopping to scrape the side if needed.
  • Pour into a bowl and serve with veggie sticks and crackers, or spread on a sliced of toasted sourdough.
Keyword Healthy, Plant-based