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Harissa red pepper dip

Snacks

serves 4

5mins

My favourite harissa red pepper dip.

Homemade dips are one of my fridge essentials and it’s not all about the dipping! You can use them as spreads, dressings, sauces, fillings – I add them to just about anything.

Broken up seeded crackers with small bowls of harissa red pepper dip

5 Plant Points

Ingredients

180g hazelnuts, toasted
360g jar of roasted peppers, drained
1 tsp cumin seeds
1 tsp honey, or sweetener of choice
1 tsp harissa
2 tsp fresh lemon juice
½ tsp salt
A pinch of black pepper

Method

If you're using un-toasted hazelnuts, pan-fry the hazelnuts for around 2 minutes until lightly brown.
Set aside 5 or so whole hazelnuts for decoration.
Using a blender, blitz all the ingredients for about a minute until they form a smooth paste.
Serve topped with hazelnuts and enjoy!

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