Ingredients
Gluten free, Dairy free Roasted Capsicum Dip
- 250 g Salted Cashews
- 2-3 large red capsicums, Deseeded & roasted
- 1 bunch parsley
- 20 g olive oil
- 1 lemon, Freshly squeezed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into TM bowl and turn the dial to speed 6 and process until smooth (approximately 10-15 seconds), with aid of the spatula.
Method
Tip
1. To roast your capsicums, preheat the oven to 230C- 240 C.2. Cut the capsicums into quarters. Remove the seeds and the membranes.Place on a large oven tray, skin side up. Roast in preheated oven until the skin blisters and turns black. Remove from oven and cover with plastic film or place in a paper/plastic bag until cool. Peel away skins and they are ready to use in your dip.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Sounds delicious! Wonder if this would freeze well for school lunches?
Absolutely delish! Full of flavour. Next time I will 'turbo' though as I prefer a more chunkier style dip.
This is a easy recipe that taste great. This has become one of my family favourites. Thankyou.
Oops! Meant to rate it. Definitely a 5. Its a keeper
Very scrummy and so simple!
thanks for the recipe
Awesome and a good way to use up my capsicum glut!
This is delicious & a family favourite. Thanks