Ingredients

2 red peppers halved and seeded

2 yellow peppers halved and seeded

2 garlic cloves

2 tablespoon lemon juice

4 tablespoon olive oil

1 cup fresh white breadcrumbs

salt and ground black pepper

prepared vresh vegetables such as celery cucumber and carrot sticks

whoole cherry tomatoes and button mushrooms to serve

Method

1. Place the peppers into 2 seperate pans with a peeled clove of garlic. Add just enough water to cover.
2. Bring to the boil , then cover and simmer for 15 minutes until tender . Drain , cool then puree the peppers separately in a blender or food processor adding half the lemon juice and olive oil to each puree
3. Stir half of the breadcrumbs into each puree and season to taste with salt and pepper . Spoon the dips into serving dishes .
4. Garish with a grinding of black pepper and serve with a selection of fresh vegetables for dipping

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