Roast Red Pepper Dip
1 1/2 cups of roast capsicum
1 Tbsp Aquafaba
1 Tbsp Angel Food Parmesan
1/2 tsp paprika
Fresh chives for garnish
Optional - garlic cloves (leave out for FODMAP friendly dip)
For making your own red peppers, take 2 capsicums and cut them in half, place in oven with a drizzle of balsamic vinegar and a clove of garlic in each half. Roast at 190C for 20 minutes or until soft.
Alternatively, use 1 jar of roast red peppers.
Add peppers and rest of ingredients to blender and pulse until blended to desired texture.
Garnish with fresh chives.