Roasted red capsicum dip

Red capsicum dip.
Photo: Paul Cutter

Ingredients

  • 4 large red capsicums, roasted and peeled
  • ½ red chilli, seeded and chopped
  • 1 clove crushed garlic
  • ½ cup walnuts, chopped
  • 1 tbsp lemon juice
  • 2 tbsp pomegranate molasses
  • Pepper and sea salt

Method

Combine capsicums, chilli and garlic in a food processor and whiz until smooth. Add walnuts, lemon juice and pomegranate molasses then process again.

Season with a little pepper and salt. Serve with raw vegetable crudites, such as baby carrot, radish, zucchini flowers, cucumber and celery.

Nutrition per serve: protein, 1.8 grams; fat, 4.4 grams (saturated, 0.3 grams); carbs, 2.4 grams; kilojoules, 235. Gluten free, low GI.

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  • Course - Side Dish
  • Occasion - Christmas, Cocktail Party

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