Roasted red capsicum dip

Red capsicum dip.
Red capsicum dip. Photo: Paul Cutter

A healthy party dip


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.