Even the day after, I’m still enamored with this dipand can’t keep from smothering crispy flat breads with it.
I was at the library yesterday, around 4pm, trying to get some research done and couldn’t stop thinking about how hungry I was. It’s obvious, one shouldn’t go to the library hungry – especially when one is looking at books about food. By 5pm, I was out the library doors, heading to the nearest natural food store: for almond butter and hot sauce. I’d finally decided to try out this dip idea I’d had for way too long (a year’s long for one of those “I’ll-get-to-it-one-of-these-days” recipes, isn’t it?).
What I like about this dip/spread is that is tastes almost creamy, but has no dairy in it. Instead, it has protein and calcium from almonds. I feel like this makes the savory taste of the roasted red peppers stand out even more.
2 large red bell peppers
4 tablespoons almond butter (without sugar)
1 clove garlic (minced)
Several dashes of hot pepper sauce
Salt and pepper
1. Cut the red peppers into pieces and bake with a bit of olive oil at 210C/410F. Cook until completely soft and blackening at the edges.
2. In a blender, mix the roasted peppers with the other ingredients. Add hot sauce, salt and pepper to your taste.
3. Refrigerate for about half an hour.
That’s all, really.