Smokey Pepper Dip
Prep time
Cook time
Total time
A smokey pepper dip that is similar to Muhammara. Grilled peppers release their sweet, charred juices into this dip. Vegan and gluten free. Makes a bowlful.
Rough Measures:
  • 4 x large organic peppers (I used mixed colours)
  • 60g organic ground almonds
  • ⅓ cup / 60ml organic extra virgin olive oil
  • Juice 1 organic lemon
  • 1 tsp smoked paprika
  • 1 clove garlic (crushed)
  • S+P
  1. Place all peppers on a baking tray and grill for 1015 minutes, turning regularly. You want the pepper skins to blacken.
  2. Once the peppers have softened and charred, remove the tray and rinse the peppers under cold running water. You need them to cool down before you start to peel them.
  3. Once cool enough to handle, over the sink, peel the blackened skins off the peppers. Pull out their stems and remove the seeds.
  4. Add the flesh into a food processor along with all the other ingredients.
  5. Blitz for 30 seconds. Serve in a bowl and dip away.
Recipe by Rough Measures at