Roasted Red Pepper Tapenade
Ingredients
460 grams water
1.5 garlic cloves
175 grams red peppers, roasted
45 grams blanched almonds
55 grams tomato paste
1 olive oil
1 pinch seasoning
Instructions
STEP 1/4
Peel the garlic cloves.
STEP 2/4
Connect the Triblade attachment to the hand blender.
STEP 3/4
Add Ingredients 1 (water, garlic) into the small saucepan.
Bring to the boil and cook for 5 minutes.
Remove the garlic and pat dry.
Place and garlic into the beaker.
STEP 4/4
Add Ingredients 2 (peppers, almonds, tomato paste, olive oil, seasoning) into the beaker.
Use the Turbo function to process the mixture until smooth.
Chill for 2 hours.
Serve.
Roasted Red Pepper Tapenade
Ingredients
460 grams water
1.5 garlic cloves
175 grams red peppers, roasted
45 grams blanched almonds
55 grams tomato paste
1 olive oil
1 pinch seasoning
Instructions
STEP 1/4
Peel the garlic cloves.
STEP 2/4
Connect the Triblade attachment to the hand blender.
STEP 3/4
Add Ingredients 1 (water, garlic) into the small saucepan.
Bring to the boil and cook for 5 minutes.
Remove the garlic and pat dry.
Place and garlic into the beaker.
STEP 4/4
Add Ingredients 2 (peppers, almonds, tomato paste, olive oil, seasoning) into the beaker.
Use the Turbo function to process the mixture until smooth.
Chill for 2 hours.
Serve.