Roasted Red Pepper Dip

This tasty dip is a perfect accompaniment for crudite but it's versatile too, try adding more oil and lemon juice to make a salad dressing or stir through courgetti for a quick and easy dinner.


3 - 4 red peppers

Other ingredients - Per 100g of roasted peppers:

50g sunflower seeds

1 tablespoon lemon juice

2 tablespoons avocado oil

2 tablespoons flaxseed oil

Tiny pinch of himalayan salt

Freshly ground black pepper


A high power blender is best for a lovely smooth result but any blender will work


Roughly chop the peppers, discarding the core and seeds

Place peppers on an oven tray and roast at 180 degrees until softened and just starting to colour at the edges

This may take around 30 - 40 mins in total, turn the peppers after 15 - 20 mins, approx half way through roasting

Remove from the oven and allow to cool

Weigh the roasted peppers and then calculate the quantities for the other ingredients. You don't have to be super-accurate with the quantities

Place the peppers along with all of the other ingredients into your food processor and blitz until smooth

If you'd like a softer dip add a little more oil until you have the consistency you're happy with


Left over roasted red pepper dip can be stored in a glass jar in the fridge for 3 - 4 days.