Roasted Capsicum And Walnut Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200掳C. Place the whole red capsicums on a baking tray and roast for 25-30 minutes, or until the skin is charred and blistered.
• STEP 2.Remove the capsicums from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
• STEP 3.Once the capsicums are cool enough to handle, peel off the skin and remove the seeds. Chop the flesh into small pieces.
• STEP 4.In a food processor, add the roasted capsicum, walnuts, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
• STEP 5.Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and some chopped walnuts.
• STEP 6.Serve the Roasted Capsicum and Walnut Dip with crackers, bread, or vegetable sticks.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• You can roast the capsicums on a gas stove or under the grill if you don't have an oven.
• To enhance the smoky flavor, you can char the capsicums directly on a gas flame.
• For a spicier dip, you can add a pinch of chili flakes or a dash of hot sauce.
• If you prefer a chunkier dip, pulse the ingredients in the food processor instead of blending them until smooth.

Storage and Serving

• Store the dip in an airtight container in the refrigerator.
• Serve the dip chilled or at room temperature.
• You can garnish the dip with fresh herbs like parsley or basil for added freshness.
• This dip can also be used as a spread for sandwiches or wraps.