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Roasted Red Pepper Avocado Dip + The Easiest Way To Remove Pepper Skins

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A glimmer of summer and I’m cranking out the dip action with this Roasted Red Pepper Avocado Dip. Any excuse, right?

For those of you like me who sadly don’t get on with hummus, this Red Pepper Avocado Dip is a delicious alternative. I love chickpeas, they just don’t seem to love me back! Oh the heartbreak of unrequited love. Perhaps they cause you bloating too? This dip shouldn’t cause you any problems.

So creamy, dreamy and dairy free. It’s awesome. The roasted red peppers give it a natural sweetness and the avocado just makes it so creamy. Super easy to make and can be kept in the fridge for a few days, not that a batch has ever made it past a day in my house!

What’s your favourite dip and what twist do you add to make it your own? Let me know in the comments below. I’m all about the dips right now and i’m looking to expand my flavour combinations this summer. I’d love to hear your favourites too. Jo x

Serves 2

Ingredients

  • 4 large romero peppers (the sweet pointy ones)
  • 1 tablespoon of extra virgin olive oil
  • Pinch of sea or Pink Himalayan salt
  • 1 large or 1.5 medium avocado(s)
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of apple cider vinegar
  • 1.5 tablespoons of fresh lemon juice

Method

Preheat the oven to 200C (fan assisted.)

Remove the stalk from the red peppers. Slice in half lengthways and remove the seeds. Cut in half again, so essentially 4 quarters from 1 pepper.

Place on a baking tray and drizzle with 1 tablespoon of olive oil. Toss and roast in the oven for 30 minutes until soft.

How to remove the skins from peppers

Once cooked, immediately place the peppers in a sealable plastic bag and leave for 3 – 5 minutes. (It’s this steaming action that makes the skins easy to remove.)

Remove the peppers from the bag and peel off the skins.

Remove the skin and stones from the avocados.

Place the peeled red peppers, avocado, apple cider vinegar, lemon juice, 1 tablespoon of extra virgin olive oil and a pinch of salt in a food processor (or use a hand blender) and blitz until smooth.

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Serve the Red Pepper Avocado Dip with your favourite crudités or on bread like my Grain Free Avocado Flatbreads or Tahini Bagels. Enjoy.

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