Capsicum (Bell Pepper) & Walnut Dip

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Capsicum (Bell Pepper) & Walnut Dip

 

 

3 large red capsicums (bell peppers)

1 fresh long red chilli

2 cloves garlic, crushed

1/2 cup soft fresh GF breadcrumbs

1/2 cup walnuts, toasted

8 teaspoons lemon juice

1 teaspoon ground cumin

1/4 cup vegetable -OR- olive oil

salt and pepper, to taste

 

 

1. Preheat an oven-grill (broiler) to high.

 

2. Line a baking tray with foil.

 

3. Cut capsicums (bell peppers) and chilli, lengthwise, into quarters.

Remove seeds and membrane. Place capsicum and chilli, skin-side up, on

prepared tray. Grill for 4 to 5 minutes or until skin blisters and blackens.

Transfer to a heatproof bowl; cover with plastic food wrap. Stand for 5 minutes

(this helps lift skin). Peel, then slice.

 

4. Process capsicum (bell pepper), chilli, garlic, breadcrumbs and walnuts until

well combined.

 

5. Add juice, cumin and oil. Season with salt and pepper. Process until mixture

is well combined, adding a little more oil if necessary.

 

 

Serves 6.