Roasted Red Pepper & Almond Dip

Ingredients

• 80 g almonds, shelled
• 285 g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars)
• 3 garlic cloves, peeled and finely chopped
• 2 teaspoons red wine vinegar
• black pepper, to taste

Directions

1. 1

   Preheat oven to 220°C, gas mark 7.

2. 2

   Place almonds on a baking tray and roast for 8 minutes until just golden.

3. 3

   Allow to cool slightly then whiz in a blender until fine.

4. 4

   Drain the peppers reserving 2 tbsp of oil.

5. 5

   Add the peppers, garlic and vinegar to the blender and whiz until coarse.

6. 6

   With the machine running pour in the oil.

7. 7

   Season and serve with any raw vegetables you like to use for dipping.