Laager Roasted Red Pepper & Rooibos Dip

Ingredients

3 red peppers

2 garlic cloves

1 lemon

¼ cup almonds, raw or toasted

½ cup walnuts, raw

¼ cumin powder

1 bag Laager Pure Rooibos tea (cut open bag and remove loose leaves)

2 tsp smoked paprika

1 tsp cayenne pepper

2 Tbls olive oil

Salt & pepper, to taste

Pomegranate rubies, to garnish

Method

1. Roast the red peppers and garlic in the oven for 25-30 minutes at 200°C.
2. Once peppers and garlic are cooked and slightly charred on the outside, leave to cool for 5 mins.
3. In a pan, add in the loose rooibos tea leaves and cumin. Roast for 2-3 minutes until fragrant.
4. Peel red peppers and de-seed. Squeeze the garlic out of their skin.
5. In a blender, add the red peppers, garlic cloves, almonds and walnuts, cumin, Rooibos tea leaves, paprika, cayenne pepper and olive oil.
6. Blend till smooth. Add lemon juice and season. Add more olive oil if too thick and blend well.
7. Spoon the dip onto a bowl. Garnish with roasted nuts and pomegranate rubies.
8. Serve with crudité platter, crackers, chips or bread.