Red Pepper and Walnut Dip
Ingredients
- 6 long red peppers
- 100 g walnuts
- 5 garlic cloves
- 3 red chillies
- Olive oil
- Lemon
- Salt and freshly ground pepper
Instructions
- Pre heat oven to 180°.
- Cut peppers and chillies in half and deseed.
- Place on a baking tray and add the garlic.
- Drizzel with olive oil and roast in a hot oven for 20 minutes or until the peppers begin to blacken.
- Allow to cool.
- Add the walnuts and the juice of 1/2 a lemon before blending with a food processor.
- Put into an ANTA bowl and serve with rye or sourdough crackers.
