You can use this delicious dip with just about anything – from a roast chicken sandwich to the Roast Salmon with Tahini Yoghurt Mayo.
Makes: About 1 1/2 cups
INGREDIENTS
3 large red capsicums
1 cup walnut pieces, toasted
2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
1 teaspoon each ground cumin and sea salt
1 teaspoon pomegranate molasses or lemon juice
½ teaspoon chilli flakes
METHOD
Preheat the oven to 200°C fan bake.
Cut the top out of the capsicums and remove the seeds. Sit the bases of the capsicums in a muffin tin and roast for about 30 minutes, until they are soft and the skins are blistered. Put them in a bowl and cover with plastic wrap. Cool, then remove the skins.
Blitz in a food processor with all the remaining ingredients until blended.
Transfer to a bowl and serve with warm flatbreads and a bowl of olives.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!