Charred Capsicum Dip Recipe

Sunday afternoons just got a little easier with this charred capsicum dip perfect for dipping crispy flatbreads and carrots into.

The ingredient of Charred Capsicum Dip Recipe

• 4 red capsicums
• 2 tsp extra virgin olive oil
• 8 small pita breads divided
• 4 garlic cloves
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 1 2 cups 150g walnuts
• 1 4 cup 60ml lemon juice
• 1 cup 250ml extra virgin olive oil extra
• flat leaf parsley leaves to serve
• chopped toasted walnuts to serve

The Instruction of charred capsicum dip recipe

• prepare a barbecue for high heat lightly brush capsicums with the oil barbecue capsicums turning occasionally for 12 mins or until charred and blistered all over transfer to a heatproof bowl cover and set aside to cool slightly
• barbecue 1 pita bread until lightly charred set aside to cool slightly tear into pieces
• peel seed and coarsely chop the capsicum in a food processor process the garlic cayenne pepper cumin and 3 tsp salt add the chargrilled pita bread and pulse until finely chopped add the capsicum walnuts lemon juice and extra oil pulse until the mixture is well combined but still chunky spoon the capsicum mixture into a serving bowl garnish with the parsley and toasted walnut
• barbecue remaining pita bread for 1 min each side or until lightly charred and warmed through serve with the dip

Nutritions of Charred Capsicum Dip Recipe

fatContent: 513 133 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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