Ingredients
Roast Capsicum & Walnut Dip
- 3 red capsicums, deseeded & cut into quarters
- 80 g walnuts
- 2 cloves garlic
- 20 g breadcrumbs
- 1 fresh red chilli, deseeded if preferred
- 20 g lemon juice
- 1/2 tsp ground cumin
- 1 tsp paprika, red
- 1/2 tsp salt
- 1 pinches ground black pepper
- 50 g olive oil
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 240degC. Line a baking tray with baking paper and place capsicums, skin side up, onto it.
2. Roast for 25mins or until skins blister and blacken. Transfer capscium into plastic snaplock bag for 10mins. Once cool enough to handle, peel off skins. Discard skins and transfer capsicum flesh into a bowl and seet aside to cool.
3. Reduce oven to 180degC. Place walnuts onto a baking tray and toast for 5mins or until fragrant. Set aside to cool.
4. Place garlic into mixing bowl and chop 3sec/speed 7.
5. Add walnuts and chop 3sec/speed 7.
6. Add breadcrumbs, chilli, lemon juice, cumin, paprika, salt, pepper and capsicum. Blend 10sec/speed 5, slowly adding oil through the hole in mixing bowl lid. Beware of splatters!
7. Repeat 10sec/speed 5.
8. Transfer into a bowl and place into refrigerator to chill. Serve cold with crackers of choice.
Tip
Thanks to Tracey Hill 
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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