I hosted a dinner party at my house last night & I had planned the entre, main & dessert but I hadn’t really given any thought as to what my guests were going to nibble on at the start of the evening. I like to make dishes with ingredients that I already have on hand, rather than go out & buy ingredients especially, this is sometimes how I come up with new recipe ideas because I need to swap this & that.
I had three red capsicums in the fridge as well as lots of fresh herbs, so roasted capsicum dip was the perfect idea. I also whipped up a batch of rosemary & sea salt seed crackers to go with the dip, you can find that recipe here. Everyone loved this dip so I had to share it with you!
- 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
- Preheat the oven on high. Halve the capsicums & place them on a large baking tray with the skin up.
- 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.
- Meanwhile in a food processor place all ingredients except the capsicum & blitz until a fine crumble is formed.
- 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.
- Salt to taste & serve with crackers or vegetable sticks.