Roasted Red Capsicum and Walnut Dip

Dips are a delicious addition to finger foods, snacks, and lunch boxes. They are easy to prepare and easy to eat. If you are a dip lover, try our Roasted Red Capsicum and Walnut Dip recipe and enjoy.

Serves: 6

Preparation: 10 minutes

Cooking: 30 minutes

Ingredients:

3 red capsicums, roasted
70 g walnuts, finely chopped
2 cloves garlic, finely chopped
50 g bread crumbs
50 ml tomato paste
3 tbsp extra virgin olive oil
½ tsp raw sugar
1 tsp Himalayan salt
½ tsp cayenne pepper
½ tsp black pepper, freshly ground

Directions:

Step 1

Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.

Step 2

Preheat the oven to 180°C.

Step 3

Place the capsicums on a baking tray and roast for 30 minutes, turning once or twice, to bake evenly. Remove the tray from the oven, cover with alu foil, and let the capsicums cool slightly. When cool enough to handle, peel the capsicums, and remove the seeds. Roughly chop the capsicums and set aside.

Step 4

Place capsicums, garlic, walnuts, bread crumbs, tomato paste, and spices in a food processor and blend until smooth. Gradually add the olive oil and mix until combined.

Step 5

Transfer the dip to a serving bowl and serve at room temperature.

Serving Suggestions:

Drizzle extra virgin olive oil over the dip and garnish with walnuts and chopped parsley leaf;
Serve with grilled Turkish or pita bread.
Serve with corn chips;

Tips:

Roast capsicums in advance and refrigerate until ready to use;
Store the leftover dip in an airtight container in the refrigerator for up to 3 days.

Looking For More Recipe Ideas? Check These Out:

➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.

Roasted Red Capsicum and Walnut Dip