‘Tis the season for drinks and nibbles, and a chunky homemade dip is the ultimate crowd pleaser. My mum passed this recipe on to me many years ago, and the stains all over my copy say it all. I think it’s the addition of tangy pomegranate molasses that really makes the flavours sing – look for this in good supermarkets or delis.
In the original recipe, you roast the capsicums yourself. Although there’s nothing complicated about doing that, it is time-consuming and my cheat’s version means you can pull it all together in minutes without compromising on flavour. Let me know what you think in the comments section below!
Roasted Capsicum and Walnut Dip
Prep time 3 minutes
250g roasted capsicums from a jar (see tip)
2 thick slices good bread, crusts removed
1 garlic clove
1 bird’s eye chilli, seeds and membranes removed
juice of 1 lemon
1 tsp caster sugar
1 tsp sea salt
1 tsp ground cumin
3 tbsp pomegranate molasses
125ml extra virgin olive oil
finely chopped parsley leaves, to serve
Here’s what you do
1. Wet the bread thoroughly, then wring out water.
2. Place all ingredients, except parsley, in the TM bowl. Mix for 10 seconds/speed 7. If you’re using a food processor, blend until finely chopped.
3. Serve topped with parsley.
– I use ‘Always Fresh Peppers Fire-Roasted Whole’
– If you’re in the mood, you could roast 4 large red capsicums instead of using the jarred version. Simply roast in a hot oven until blistered and blackened. When cool enough to handle, peel off skin and remove seeds and membranes. Cut into pieces.
– As well as a dip, this is a nice accompaniment to lamb, chicken or fish.