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2 Red bell peppers,
1 avocado, chopped
2 tablespoons lemon juice
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chilly powder/chilly flakes
1 tsp oregano powder

Preheat oven to 180°C for 10 minutes
Cut the red bell pepper into two parts .Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
Bake for 20-30 minutes, or until the skin blackens. You can even char the bell pepper on gas flame.
Remove peppers from the oven and transfer to a bowl. Cover and let cool for 5 minutes.
Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor.
To the blender, add the avocado, lemon juice, garlic, salt, pepper, chilly powder/chilly flakes and oregano. Blend until smooth.
Serve with pita bread, roti, zoodles, salads.


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