Roast Capsicum Dip

An easy dip, to be served with pita bread or chips or nachos. Can also be used as a spread or chutney in sandwiches
Ingredients - Makes 1 cup
  • 2 large capsicums (or bell peppers), yellow or red
  • 7-8 cloves (or 20 g) of garlic, whole and unpeeled
  • ½ cup cashews or pine nuts
  • 2 tbsp parmesan cheese, grated
  • ½ tsp red chilli flakes, optional
  • 2 tbsp fresh parsley, chopped
  • extra virgin olive oil, to drizzle
  • Salt, to taste
Steps
  1. Preheat oven to 200C/400F
  2. Distribute roughly torn capsicum with garlic and cashews on a tray. Drizzle with olive oil and roast till the capsicum are soft, about 15-20 minutes
  3. Remove the garlic skins, put everything in a {blender} and make a smooth paste
  4. Season well and serve
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