Smoky paprika harmonising with sweet peppers and roasted almonds, this Spanish dip pairs perfectly with our sprightly Sour Cream & Chive PROPERCHIPS. Si por favour!
200g roasted red peppers jarred
150g whole almonds roasted
2 tbsp tomato puree
½ tsp smoked paprika
2 tbsp sherry vinegar
4 tbsp olive oil
½ garlic chopped
sea salt and freshly ground black pepper
1. Preheat your oven to 190C (375F, gas mark 5).
2. Place your almonds on a baking tray and roast in the oven for 10 minutes giving them a little shake half way through. Remove from the oven and leave to cool.
3. Drain your peppers and add these with the rest of the ingredients to your food processor. Blend until smooth.
4. Transfer to a bowl, drizzle with olive oil and sprinkle with fresh parsley. Serve with a big bowl of Sour Cream & Chive PROPERCHIPS.