Roasted Red Pepper & Almond Dip - cooking recipe

Ingredients

80 g almonds, shelled
285 g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars)
3 garlic cloves, peeled and finely chopped
2 teaspoons red wine vinegar
black pepper, to taste

Preparation

Preheat oven to 220\u00b0C, gas mark 7.
Place almonds on a baking tray and roast for 8 minutes until just golden.
Allow to cool slightly then whiz in a blender until fine.
Drain the peppers reserving 2 tbsp of oil.
Add the peppers, garlic and vinegar to the blender and whiz until coarse.
With the machine running pour in the oil.
Season and serve with any raw vegetables you like to use for dipping.