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Walnut and Roasted Red Pepper Dip

Recipe by JO FEEHAN- SECOND HELPING

Fresh Victorian Walnut toasted and blitzed with roasted capsicum and very tasty seasonings. Next level snacking.

  • 1 cup roasted red peppers (see method)
  • 1 cup walnuts, lightly toasted
  • ½ cup chopped spring onions
  • ½ lemon freshly squeezed
  • ½ teaspoon ground cumin
  • 1 teaspoon chilli flakes or to taste
  • 2 teaspoons pomegranate molasses
  • ¼ cup extra virgin olive oil
  • 4 tablespoons bread crumbs
  • Salt, to taste
  • Pita bread, for serving
  1. Combine the roasted red peppers (capsicum), walnuts, scallions, lemon juice, spices, molasses, olive oil and salt in the bowl of a food processor. Process until smooth and then add the bread crumbs, pulsing until the desired consistency. You can always add more breadcrumbs or olive oil if you want it thicker or looser.
  2. Season for taste and fix it by adding more salt and/or red pepper flakes.
  3. Transfer to a bowl and drizzle some more olive oil on top. If you want, you can also sprinkle some crushed walnuts over the top.
  4. Serve with pita bread or pita chips.

Roasted Red Peppers (Capsicum)

  1. Preheat oven to 450 degrees. Halve peppers and place, cut side up, on a lined baking sheet. Drizzle with olive oil. Roast until flesh is tender and skin is blistered in spots, 35 minutes.
  2. Cover with foil until they cool. This will make the blistered skin sweat so you can easily peel it off.  4 large capsicums makes 2 cups of roasted peppers.

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