Red Pepper & Sunflower Dip

• 2 large red peppers
• 110 g sunflower seeds
• 2 tablespoons cider vinegar
• 1 teaspoon grated orange rind
• 1 tablespoon sunflower oil
• 12 teaspoon ground allspice
• salt & pepper

1. Preheat the oven to Gas 4 (350F, 180C).
2. Bake the peppers for 25 - 30 minutes until skin is well charred.
3. Peel off the outer skin & remove any seeds or pith.
4. Chop the flesh.
5. Toast the sunflower seeds in the oven for 5 - 10 minutes until lightly browned.
6. Grind very finely in a nut mill or coffee grinder.
7. Add the peppers and remaining ingredients to the sunflower seed powder and mix thoroughly.
8. Leave to stand, overnight if possible.
9. Adjust seasoning before serving.

red peppers, sunflower seeds, cider vinegar, orange rind, sunflower oil, ground allspice, salt

Taken from www.food.com/recipe/red-pepper-sunflower-dip-156065 (may not work)