Roasted Capsicum Dip
10h 25m·Mediterranean
Roasted Capsicum Dip
Ingredients
Main
- 2 large red capsicums
- 3/4 cup pecan nuts
- 1 garlic clove, quartered
- 1/2 tsp dried chilli flakes
- 1 tsp ground coriander
- 2 tbsp lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
To Serve
- Vegetables, to serve
- Crackers, to serve
Instructions
3 steps
- 1
Preheat oven to 220C/200C fan-forced. Place capsicums on a large baking tray. Pierce each capsicum with a skewer. Roast for 25 minutes or until skin is blistered and blackened. Transfer to a large snap-lock bag. Seal bag. Set aside for 10 minutes or until cool enough to handle.
25 min - 2
Peel and discard capsicum skin. Carefully open capsicums (steam will escape). Remove and discard seeds and membranes.
- 3
Process capsicum, pecans, garlic, chilli flakes, coriander, lemon juice and parsley until combined. Season with salt and pepper. Spoon into a bowl. Cover. Refrigerate overnight for flavours to develop. Serve with vegetables and crackers.
Progress
0 / 3 steps
