Almond pepper dip

Hubby and I found we were accidental vegans on Sunday. No we didn’t get pointy ears – that’s vulcans – we just didn’t get round to eating any meat.

I made some beetroot crisps and some Corn Kale Chips. I served them with guacamole and my new invention, Almond Pepper Dip.

almond pepper dip

The black things at the bottom are beetroot crisps. The corn kale chips have a healthy portion of flax seed in them, so more estrogen-busting compounds.

After we’d scoffed that we didn’t have room for the chicken stir-fry I’d planned. Plus we’d had about 12 of our 5-a-day!

Almond pepper dip
100 g blanched and skinned whole almonds
Juice from 1 lemon
1 clove garlic
1 tbsp olive oil
2 tbsp water
Flavouring – see note below*
6 black peppercorns
12 szechuan peppercorns
Salt and pepper to taste

*Flavouring: I dried 1 yellow bell pepper and half a red bell pepper in my new dehydrator and ground it to a powder (home-made paprika, I guess). It would have worked as well with a couple of heaped teaspoons of paprika, or possibly a pepper that had been grilled to blackness and then skinned.


  1. Grind dried bell peppers and both types of peppercorn in a spice grinder/pestle and mortar
  2. Put everything into a food processor and whizz until smooth. Be careful with the water! It’s easy to make it too runny. Start with 1 tbsp and add more as required.

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