Roast Capsicum & Walnut Dip
December 01, 2021
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
Method:
- Preheat your oven to 200 degrees. Line a large baking tray with greaseproof paper.
- Cut the Capsicums into large pieces and drizzle with sunflower oil and sprinkle with salt
- Put them into the oven and roast for 30mins or until the skin has blistered and blackened a little.
- Spread out the walnuts on another tray and roast for 5mins or until they brown ever so lightly. remove and set aside to cool
- 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.
- 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
- Taste and adjust seasoning to your liking
- Serve with corn chips, sliced veggies, crackers etc
Perfect on a platter with a glass of high country white wine!
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