Padron Pepper Dip
Grilled padron peppers blended into a dip and served with toasted flaked almonds and extra virgin olive oil. Perfect with bread or crudites like carrot and celery.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 4
Ingredients:
15 Padron pepper
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 and cook, stirring often until charred. Season with a generous pinch of sea salt.
- To a food processor, add the chickpeas, padron peppers, lemon juice and a splash of water. Blend until smooth and season to taste.
- Serve the padron pepper dip with crudites, bread or as mayonnaise substitute in sandwiches.
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.
