Romesco-Style Roasted Pepper Dip2014-09-20
A colourful unusual and healthy dip
- 2 yellow bell peppers, halved
- 2 red bell peppers, halved
- 8 large cloves garlic, unpeeled
- 12 almonds
- 1 Tbs olive oil
- 1 tsp sherry wine vinegar or red wine vinegar
- Cayenne pepper
- toasted pita wedges
Preheat broiler. Line heavy large baking sheet with foil; Arrange peppers cut side down in centre of baking sheet; surround with garlic; Broil 6 inches from heat until peppers are blackened and garlic is tender; turning garlic often about 12 minutes. Gather foil up around peppers and garlic; let stand until cool enough to handle, about 10 minutes. Working over bowl to catch any juices, peel and seed peppers; reserving juices. Keeping red and yellow peppers separate, cut into pieces and transfer to 2 separate bowls. Peel and chop garlic discarding any hard pieces.
Finely chop 6 almonds in processor. Add yellow pepper, half of the garlic, 1 teaspoon of the reserved pepper juice,1/2 tablespoon oil, 1/2 teaspoon vinegar and pinch of cayenne. Season with salt and pepper.Transfer to a small bowl.
Using clean processor, repeat with remaining 6 almonds, red peppers, garlic, pepper juice, oil, vinegar and cayenne. Season with salt and pepper. Transfer to a small bowl. (Can be made 6 hours ahead, cover and chill purees separately, bring to room temperature before serving.)
Simultaneously spoon each puree into a shallow bowl. Shake bowl gently allowing the purees to meet in centre. Serve with crudités and pita wedges.