This sweet and creamy dip is full of Mediterranean flavours. Roast peppers are just so tasty and easy to make. Try garnishing with a few toasted almond slivers or fine shreds of basil.

Serves 4 

Ingredients

1 medium red pepper 
1 small clove garlic
20g ground almond
2 tsp Ume Plum Seasoning
150g tofu
1 tbsp lemon juice
1 tsp Extra Virgin Olive Oil

Method

1. Place the pepper under a hot grill and cook until the skin is blackened on all sides, around 15 minutes. Place in a bowl and cover with a plate for 5 minutes. Then peel off the skin and remove the seeds.
2. Toast the ground almonds in a dry frying pan until golden brown. 
3. Put all the ingredients in a blender and blend to a smooth paste. Taste and add a little Sea Salt and black pepper if required.

Chef: 

Celia Plender