Directions:
- Preheat oven to 220°C, gas mark 7.
- Place almonds on a baking tray and roast for 8 minutes until just golden.
- Allow to cool slightly then whiz in a blender until fine.
- Drain the peppers reserving 2 tbsp of oil.
- Add the peppers, garlic and vinegar to the blender and whiz until coarse.
- With the machine running pour in the oil.
- Season and serve with any raw vegetables you like to use for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.7 Kcal (1355 kJ) | ||
| Calories from fat | 184.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.52g | 32% | |
|---|---|---|---|
| Cholesterol | 23.75mg | 8% | |
| Sodium | 606.05mg | 25% | |
| Potassium | 141.8mg | 3% | |
| Total Carbs | 23.54g | 8% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 13.84g | 28% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.8mg | 10% | |
| Calcium | 407.7mg | 41% | |
| Amount Per 100 g | |||
| Calories | 337.19 Kcal (1412 kJ) | ||
| Calories from fat | 192.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 32% | |
|---|---|---|---|
| Cholesterol | 24.74mg | 8% | |
| Sodium | 631.3mg | 25% | |
| Potassium | 147.71mg | 3% | |
| Total Carbs | 24.52g | 8% | |
| Sugars | 2.71g | 10% | |
| Dietary Fiber | 4.19g | 16% | |
| Protein | 14.41g | 28% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.9mg | 10% | |
| Calcium | 424.7mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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