Roasted Pepper & Almond Dip

Smoky pepper almond dip with bread — romesco-inspired. Makes 4 servings.

42 min · Serves 4 · Vegan · ≈196 kcal per serving · ≈6 g protein

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Ingredients

• 400g green pepper
• 50g almonds
• 6g garlic
• 20g olive oil
• 25g lemon juice
• 3g salt
• 120g wholemeal bread

Method

1. Roast peppers at 220°C with oil 25 minutes until blistered; peel and chop.
2. Toast almonds 3 minutes. Blend peppers, almonds, garlic, lemon and salt until coarse-smooth.
3. Serve with toasted bread, drizzled with oil.

Contains: gluten, tree-nuts.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.