Fiona’s Red Pepper & Almond Dip

Roast red peppers in the oven till the skin is blackened.

De-skin and de-seed and blend with roasted almonds, lime or lemon juise, cumin, tomato puree, garlic and olive oil.

Place in the fridge to firm prior to serving.

Serve with crudites or gluten/yeast free crackers.

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