Charred Capsicum Dip

Charred Capsicum Dip

Ingredients:
4 red capsicum
2 tsp extra virgin oil
8 small pita breads, divided
4 garlic cloves
1 tsp cayenne pepper
1 tsp ground cumin
1 1/2 cups walnuts
1/4 cup lemon juice
1 cup extra virgin olive oil, extra
Flat leaf parsley leaves to serve
Chopped toasted walnuts to serve

Instructions:

1. Prepare a barbeque for high heat. Lightly brush capsicums with the oil. Barbeque capsicum, turning occasionally, for 12 mins or until charred and blistered all over. Transfer to a heatproof bowl. cover and set aside to cool slightly.
2. Barbeque 1 pita bread until lightly charred. Set aside to cool slighly. Tear into pieces.
3. 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.
4. Barbeque remaining pita bread for 1 min each side or until lightly charred and warmed through. Serve withe the dip



This Recipe is from Coles November 2019 Free Magazine issue