Charred Capsicum Dip

By T2T Food Blogger Kathryn Bowers
Charred Capsicum Dip by T2T Food Blogger Kathryn Bowers
Charred Capsicum Dip

Roasted red capsicum is the hero in this quick and easy dip. Serve with slices of crusty bread or a plate of veggie sticks for a healthy afternoon tea or works well as a sandwich spread too.
3 red capsicums
3 garlic cloves
1 tsp cayenne pepper
1 tsp ground cumin
1tps paprika
1/4 cup (60ml) lemon juice
1/2 (250ml) extra virgin olive oil, extra
50g pine nuts
50g parmesan cheese
dukkah, to serve
toasted bread, to serve
Preheat the oven too 200°C. Line a baking tray with a sheet of baking paper.
Place the whole capsicums over a medium gas flame, this can be done on the stove top or BBQ, Cook, turning regularly with tongs until the skin is blistered and charred.
Place the capsicums onto the tray and roast for about 30 minutes.
Remove from oven, while capsicums are still hot place into a clip seal bag, seal and set aside to steam for 10 minutes.
Place the pine nuts into a clean baking tray and roast for 5-7 minutes, remove when lightly toasted and set aside.
Carefully open the clip seal bag, remove the charred skin from the capsicum and discard. Roughly tear the flesh into large strips discarding all the internal seeds and membrane.
Place the capsicum strips,  pine nuts , spices, lemon juice, garlic, parmesan cheese, olive oil and sea and pepper into the blender or food processer. 
Pulse 5-10 seconds at a time to desired consistency, add 1tps water at a time if needed to help combine.
Remove to a bowl and chill until ready to serve with a selection of veggie pieces and crusty bread.

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