Red Pepper & Walnut Yogurt Dip

Ingredients

• 3 medium (357 g) red bell peppers, quartered
• 2/3 cup (64 g) almond flour
• 2 tbsp (18 g) sesame seeds
• 3 tbsp (32 g) whole flaxseeds
• 1 (33 g) large egg white
• 1/2 tsp (3 g) fine sea salt
• 1/3 cup (39 g) walnuts, chopped
• 1 1/4 cups (306 g) plain Greek yogurt, 0%
• 2 tsp (10 ml) olive oil
• 2 tsp (5 g) smoked paprika
• 2 garlic cloves, smashed

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Method

1. Heat the oven to 375°F (190°C). Roast the peppers on a lined baking sheet for 20 minutes, until soft and browned at the edges.
2. Meanwhile mix the almond flour, sesame seeds, flaxseeds, egg white and half the salt to a stiff paste.
3. Roll it 1/8 inch (3mm) thick between two sheets of parchment, score into squares and bake on a second sheet for 12 to 14 minutes, until golden. Cool on the sheet; they crisp as they cool.
4. Toast the walnuts in a dry pan for 2 minutes, then blend them with the peppers, yogurt, oil, paprika, garlic and the rest of the salt in a food processor. Leave it slightly coarse.