Roast Capsicum & Walnut Dip

December 01, 2021

Roast Capsicum & Walnut Dip

Roasted, tangy, smokey and creamy. Yum!

This dip is:

You'll need:

  • 3 large capsicums
  • 1 cup of walnuts plus extra for topping
  • 1tsp of Sunflower Oil
  • 3TBSP of Walnut Oil
  • 3 cloves garlic minced
  • Zest & juice of 1 large lemon
  • 1 tsp of ground cumin
  • 1/2 tsp of smoked paprika
  • 1tsp of maple syrup
  • Salt & pepper to taste


  1. Preheat your oven to 200 degrees. Line a large baking tray with greaseproof paper.
  2. Cut the Capsicums into large pieces and drizzle with sunflower oil and sprinkle with salt
  3. Put them into the oven and roast for 30mins or until the skin has blistered and blackened a little.
  4. Spread out the walnuts on another tray and roast for 5mins or until they brown ever so lightly. remove and set aside to cool
  5. Take the capsicum out of the oven transfer to a bowl and cover with plastic wrap. Let them sit for 15mins or until the skins peel away easily.
  6. Peel the skins off the capsicums and put the flesh into a food processor, add the walnuts, walnut oil, garlic, lemon juice, zest, maple syrup, spices and a couple of pinches of salt and pepper. Blitz until smooth and still a bit chunky
  7. Taste and adjust seasoning to your liking
  8. Serve with corn chips, sliced veggies, crackers etc 

Perfect on a platter with a glass of high country white wine!

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