Roasted Capsicum Dip
Prep time: 
Cook time: 
Total time: 
  • 2 large red capsicums
  • ¾ cup walnuts
  • 1 garlic clove, quartered
  • ½ teaspoon dried chilli flakes
  • 1 large handful of fresh coriander
  • 2 tablespoons lemon juice
  1. Preheat the oven on high. Halve the capsicums & place them on a large baking tray with the skin up.
  2. Roast for 25 minutes or until skin is blistered and blackened. Transfer the capsicums to a large snap-lock bag, seal the bag & set aside for 10 minutes.
  3. Meanwhile in a food processor place all ingredients except the capsicum & blitz until a fine crumble is formed.
  4. Take the capsicum out of the bag & peel the skin off, discarding the skin. Place the flesh in the food processor & pulse until the mixture is combined.
  5. Salt to taste & serve with crackers or vegetable sticks.
Recipe by Real Food Pledge with Caralee Fontenele at