Time for a Dip?

Roasted Red Pepper Dip

This was very loosely based on the middle eastern dip Muhammara - which has walnuts. Not a big fan of the walnut so I used cashew nuts.

2 red peppers (char grilled on BBQ or grilled) once black place in a bowl and cover with glad wrap to cool and steam and then you can easily peel off skin. A paper towel works well to rub off the burnt bits. Don’t worry if you leave some as it adds to the smokey flavour. Pull out seeds from middle.

Then I just whizzed in food processor with a cup of cashew nuts and lemon juice, garlic, olive oil, chilli flakes or fresh chilli. Just process till smooth and keep tasting and adding more of each till its just how you like it.

Great with crackers, cucumber or carrot sticks or on your next platter! Keeps well for days. But I ate all of this one in 2 sittings.