Red Pepper and Almond Dip

Recipe by Ali Vipond, presented at the Club on 5 May 1999.

• 2 red peppers
• 75 g ground almonds
• 120 ml (4 fl oz) tomato juice
• 1 tbsp olive oil
• 12 g fresh basil
• 3 cloves garlic
• 1 tsp soya sauce

1. Halve the peppers and place under a grill, with a light drizzle of olive oil. Grill on both sides so that skins just begin to blister and the peppers are beginning to soften.
2. Place all the ingredients, including the peppers, in a blender and whizz until smooth.
3. Season with salt to taste.
4. Serve with freshly baked bread, salad or crudites.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.