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Harissa red pepper dip

My favourite harissa red pepper dip.

Homemade dips are one of my fridge essentials and it's not all about the dipping! You can use them as spreads, dressings, sauces, fillings - I add them to just about anything.


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harissa red pepper dip
plant points


180g hazelnuts, toasted 360g jar of roasted peppers, drained 1 tsp cumin seeds 1 tsp honey, or sweetener of choice 1 tsp harissa 2 tsp fresh lemon juice ½ tsp salt a pinch of black pepper.


Step 1

If you're using un-toasted hazelnuts, pan-fry the hazelnuts for around 2 minutes until lightly brown.

Step 2

Set aside 5 or so whole hazelnuts for decoration.

Step 3

Using a blender, blitz all the ingredients for about a minute until they form a smooth paste.

Step 4

Serve topped with hazelnuts and enjoy!

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