Wash the red capsicum and pat dry them.
Roast them on an open flame till the outer skin becomes charred.
Allow this to cool completely.
Boil the almonds in water for 5 minutes.
Once it is cool take out the skin.
Take out the charred parts of the bell pepper and remove the seeds from inside.
Chop them roughly.
Blend the roasted capsicum, blanched almonds, garlic cloves and salt into a fine paste.
Add the lemon juice while grinding.
You can add little water if you feel it is too thick.
Roasted bell pepper dip is ready now.
Keep it inside the refrigerator for 30 minutes and serve with kebabs or cutlets.
You can serve with some cut carrots and cucumber as a healthy evening snacks