I am currently somewhere on the South West coast of France, hopefully on a beach by now, watching the sea, or attempting to finally master surfing once and for all. I am most likely flailing around in the water trying not to look uncool. Tagging along with my parents once again, for a 2 week break in the sunshine. There will be sailing on the lake, paddle boarding with my sister, market meandering, 3 hour long lunches (featuring this smokey pepper dip) with wine in hand.
For now, here’s a quick recipe that you can make at home or camping. Grilled peppers release their sweet, charred flavours in this delicious smokey pepper dip. With ground almonds for extra protein. I’m using organic produce here to raise awareness for Organic September. Organic peppers have a richer flavour than non-organic. This dip requires minimal fuss, just a bit of skin-peeling before you can throw it all in the blender and dip to your hearts content. Happy summer grazing friends.
- 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)
- Place all peppers on a baking tray and grill for 1015 minutes, turning regularly. You want the pepper skins to blacken.
- 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.
- Once cool enough to handle, over the sink, peel the blackened skins off the peppers. Pull out their stems and remove the seeds.
- Add the flesh into a food processor along with all the other ingredients.
- Blitz for 30 seconds. Serve in a bowl and dip away.