Red pepper, walnut and coriander dip
Roasted capsicum, red chilli and garlic are a match made in culinary heaven. This bright dip is perfect pre-barbecue or spread on crackers for a quick snack
Fresh red chilli
1 whole, long
25 g, (1/3 cup)
⅓ cup(s), (35g)
2 tbs, chopped
- Place capsicums under a hot grill for 10 minutes or until skin has blistered and blackened. Place capsicums in a bowl and cover with plastic wrap. Set aside to cool. Carefully peel and discard skin.
- Place grilled capsicum, chilli, garlic, breadcrumbs made from fresh white bread, walnuts, coriander, lemon juice, olive oil and cumin in a food processor. Process until smooth and creamy.
SERVING SUGGESTION: Toasted baguette slices.