Summer Sweet Bell Pepper & Almond Spread
By: DianneK
Published: Tuesday, June 21, 2011 - 2:15pm

Ingredients




This recipe uses a food processor
3 cups Raw Almonds
2 Red or Yellow Bell Peppers (scorched& cleaned)
 cup Good Olive Oil
3 ounces Cream Cheese or Silken Tofu
2 Juice from Fresh Lemons
1/2 Small Onion
1/4 teaspoon Vanilla
4 teaspoons Cumin Seeds
2 cloves Garlic
Salt & Pepper (optional)
Chili Flakes (optional)

Preparation

1 First Scorch, peel & clean the bell peppers. Set aside to cool. 2 Toast the Almonds in a dry skillet, be careful not to over cook them or they will scorch & get bitter. Set aside to cool. 3 Toast the cumin seeds in a dry skillet on med. heat, remove as soon as they begin to brown or make crackling sounds. 4 Add 1/4 Cup Olive oil & all the other ingredients EXCEPT Salt, Pepper & Chili Flakes to the food processor, blend until a smooth paste is formed. 5 Add more olive oil to adjust thickness, turn out into a bowl & mix by hand Salt, Pepper & Chili Flakes to taste. 6 If serving on a hot day I find it helpful to place a bowl of ice under the serving bowl. Store in refrigerator. 7 Serve with crackers or grilled bread.

About


This is a rustic, satisfying spread that goes well with grilled bread or whole wheat crackers.
It has a nutty sweet flavor; a hint of vanilla brings out the natural sweetness of the peppers.
This recipe is dependent on the quality of the ingredients used, so look for the best fresh almonds, lemons & peppers.