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🍽️ Crunchy Pepper and Nut Dip

287 kcal · 30 min · 4 servings

Ingredients

• 4 red bell peppers
• 80 g walnuts
• 1 slice toast bread (crusts removed)
• 2 garlic cloves
• 1 chili pepper
• 2 tbsp honey
• 3 tbsp oil
• 1 dash lemon juice
• sea salt

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Cut the peppers in half lengthwise and remove the seeds.
3. 3. Place the pepper halves cut-side down on a baking sheet lined with parchment paper.
4. 4. Preheat the oven to 220 degrees Celsius (top heat only).
5. 5. Roast the peppers in the oven for about 15 minutes, until the skin turns black and blisters.
6. 6. Remove the baking sheet from the oven.
7. 7. Cover the hot peppers with a damp cloth.
8. 8. Let the peppers cool down under the cloth.
9. 9. Peel off the charred skin from the peppers.
10. 10. Place the peeled pepper pieces, nuts, peeled garlic, and chopped chili pepper into a blender.
11. 11. Puree the ingredients until smooth.
12. 12. Slowly pour in the oil while continuing to blend.
13. 13. Continue blending until you achieve a smooth dip.
14. 14. Season the spread with lemon juice and sea salt to taste.
15. 15. Serve the dip with flatbread as desired.

Nutrition per serving

• kcal: 287
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 16 g