Roasted red capsicum dip
A healthy party dip
Photo: Paul Cutter
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- 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
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.