Makes 1 bowl of dip
- 2 red (or yellow or orange) medium sized capsicums
- 1/2 cup roasted almonds
- 1/4 cup parsley
- Zest of 1 lemon
- 1 tsp coriander powder
- 1 clove garlic
- Good pinch of chilli flakes
- Good splash of olive oil
Heat the oven to 180 degrees and place the capsicums on an oven tray and rub a bit of olive oil on them. Roast for around 40 minutes until soft, turning them over every 7 to 10 minutes to make sure they don’t burn. They are ready when the skin is charred and the flesh is soft.
Carefully remove them from the oven, pierce them to remove the liquid inside and place in a plastic bag for a few moments to allow the capsicums to sweat and the skin to flake off.
Take the capsicums out of the bag, remove the skin, stalk and seeds. Roughly chop the flesh.
Place the capsicum into a blender with the remaining ingredients and pulse until everything is roughly chopped – it can be as smooth or crunchy as you like. Add the olive oil last, adding enough so that the dip is the desired consistency. Taste and adjust with salt and chilli.
If you don’t use all the dip in one sitting, store it in a clean glass jar with a lid in the fridge for up to 5 days.
Recipe courtesy of Italy on my Mind.