Thursday, 2 June 2016

Roasted Red Pepper Dip/Sauce

I made a Mediterranean Quinoa Bowl, which was basically a bowl of quinoa with whatever was left in my fridge on top. I used olives, cucumber, artichokes, sun-dried tomatoes and feta, but you could basically use whatever you want. The sauce however is the real winner, it's yummy. I ended up eating it as a dip for the rest of the week.

Roasted Red Pepper Dip/Sauce (from Pinch of Yum)

1 450g jar roasted red peppers, drained
1 clove garlic
½ tsp salt
juice 1 lemon
125ml olive oil
70g almonds

Put all the ingredients for the sauce into a blender and blitz until mostly smooth. It should be quite thick.

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