Roasted Red Capsicum Dip

This roasted capsicum sauce is the perfect balance of sweet and salty, adding a kick of flavour and colour to grazing plates, salads or to accompany grilled meats.

  • 1 red capsicum (deseeded and cut into quarters)
  • ½ cup walnuts (toasted)
  • 4 Tbsp tahini
  • 2-4 Tbsp water
  • 1-2 Tbsp red wine vinegar
  • 2 tsp maple syrup
  • ½ tsp paprika
  • ½ tsp chilli flakes
  1. Start by preheating the oven to 200 degrees celsius, fan bake.

  2. Add the capsicum to a large baking tray, drizzle with olive oil and season with salt. Pop into the oven and roast until soft and slightly charred, around 15 minutes.

  3. Add the roasted capsicum to a blender along with the remaining capsicum sauce ingredients. Blend until smooth and creamy and a similar consistency to hummus.

Complete the meal: Middle Eastern-Inspired Buddha bowl with Tabouli, Halloumi and Roast Capsicum Sauce

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