Roasted Bell Pepper and Almond Dip

Step 1

Coarsely chop the bell peppers, removing seeds and pith.

Step 2

Place on the airy fryer basket.

Step 3

Toass with the chopped garlic. Drizzle with the olive oil.

Step 4

Set to 475 and cook for 10 minutes. turn and cook for another 5 minutes. You should see the peppers very wiltted and charring at spots. The garlic should be very brown.

Step 5

Carerfully remove and place in the base of a food processor.

Step 6

Add the cayenne pepper, ground almonds, pomegranate mollases, ground cumin, salt, and mint leaves.

Step 7

Run the food processor, scaping and mixing well until a good paste is formed. If needed you can add in a little water.

Step 8

Place in a serving bowl. Drizzle with the extra olive oil. Garnish with extra almonds and pine nuts