- 3 large capsicums
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp soft brown sugar
- 1 tsp balsamic vinegar
Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.
Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.
Serve with crackers or use with lamb or steak
Roast Capsicum and Walnut Dip
Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.
Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.
Serve with crackers or use with lamb or steak