Red Pepper & Sunflower Dip

1. 1

   Preheat the oven to Gas 4 (350F, 180C).

2. 2

   Bake the peppers for 25 - 30 minutes until skin is well charred.

3. 3

   Peel off the outer skin & remove any seeds or pith.

4. 4

   Chop the flesh.

5. 5

   Toast the sunflower seeds in the oven for 5 - 10 minutes until lightly browned.

6. 6

   Grind very finely in a nut mill or coffee grinder.

7. 7

   Add the peppers and remaining ingredients to the sunflower seed powder and mix thoroughly.

8. 8

   Leave to stand, overnight if possible.

9. 9

   Adjust seasoning before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.