Roasted red pepper and almond dip
Prep Time: 45 minutes total
Cook Time: 1 hour total
Keywords: blender bake roast appetizer sugar-free vegetarian vegan almond red pepper
Ingredients (1 1/2 cup)
- 1/2 cup whole almonds, blanched, peeled and toasted in the oven for 12 minutes at 350 F
- [Note: I measure the almonds after I toast them; the weight is 75 g]
- 1 cup drained oven-roasted Round of Hungary peppers or red bell peppers (see Note below)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fresh lemon juice
- A generous pinch of dried grated orange zest
- 3 garlic cloves, roasted with the skin on and then peeled (see Note below)
- 1 tablespoon fresh bread crumbs (made from my homemade bread)
- 1 teaspoon olive oil
- Fine sea salt and freshly ground black pepper, to taste
Instructions
Note: Given their shape, I roast this kind of peppers whole, at 375 F. After 25 minutes or so, I turn them stem-side down and complete the roasting. When done, I put them in a paper bag to steam and then peel them and remove the seeds. I wrap the garlic cloves in a piece of foil and roast them with the peppers, taking them out when I turn the peppers. When cooled, I peel the cloves. If using red bell peppers, place them on their side and turn them 90 degrees every 15 minutes until done, then proceed as above.
Finely chop the almonds in a food processor. Add roasted peppers, bread crumbs, orange zest, vinegar, lemon juice and garlic and process to a coarse purée.
With the machine running, pour the olive oil through the feed tube and process a little longer.
Season the dip with sea salt and pepper to taste. Transfer to a small bowl.
Cover and refrigerate. Bring the dip to room temperature before serving.
If you don't need the whole batch, spoon half in a one-cup container. Cover the surface with a small piece of wax paper, put the lid and freeze. Thaw before serving.
