Padron Pepper Dip
Blend some grilled padron peppers to create this dreamy dip, dished up with toasted flaked almonds and olive oil. Perfect for bread or crunchy crudites like carrot or celery.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 4
Ingredients:
15 padron peppers
200 g can chickpeas (drained)
2 tbsp extra virgin olive oil
½ lemon (juiced)
1 tbsp flaked almonds (for topping)
sea salt (to taste)
Recipe:
- Heat the olive oil in a frying pan, then add the padron peppers. Stirring often, cook until charred. Season with a generous pinch of sea salt.
- Add the chickpeas, padron peppers and lemon juice to a food processor along with a splash of water. Blend until smooth and season to taste.
- Serve with crudites, bread or add it into your favourite sandwich.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
