Spanish · Lunch
Roasted Red Pepper Nut Dip (Dairy-Free)
A smoky Catalan-style dip built from roasted red peppers, toasted almonds and hazelnuts blended with garlic, sherry vinegar and smoked paprika, finished with olive oil. Served with grilled bread or raw vegetables for scooping as a shared board starter.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
448Calories
11.4gProtein
37.8gFat
22.3gCarbs
7.2gSugar
9.1gFiber
287mgSodium
0mgChol
3.5gSat Fat
580mgPotassium
95mgCalcium
3.2mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Toast almonds and hazelnuts in a dry skillet over medium heat for 3 minutes, shaking often, until golden and fragrant.
2
Roast
Char fresh red pepper over a gas flame or under a hot broiler for 8 minutes, turning until blackened, then steam in a covered bowl for 10 minutes before peeling and seeding.
3
Blend
Combine toasted nuts, roasted pepper, garlic, sherry vinegar, smoked paprika, salt and black pepper in a food processor and blitz for 1 minute until mostly smooth.
4
Plate
With processor running, drizzle in olive oil and blend for 20 seconds until glossy. Spoon into a bowl, drizzle with extra olive oil, and arrange vegetables or bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g almonds
- 4.2 oz120g hazelnuts
- 5 oz70g, about 1/2 a roasted red pepper roasted red pepper
- 2 clove2 clove garlic
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 small handful raw vegetable sticks or 1/2 slice grilled sourdough, for serving
