Capsicum and cashew dip
PRINT PAGE
Capsicum and cashew dip
This smoking hot dish is perfect for summer BBQ’s, picnics, parties or lunch boxes.
SERVES:
4
PREP TIME:
15 mins
COOK TIME:
30 mins
Ingredients
- 3 cloves garlic, unpeeled
- 3 large capsicums (red peppers), quartered, seeds and pith removed
- 1 chilli, seeds removed, chopped
- 1 pinch chilli powder
- ¼ teaspoon ground black pepper
- 1 pinch herb salt (optional)
- 1 teaspoon lemon juice
- ½ cup cashew nuts, roasted
Method
- Preheat oven to 180°C.
- Place the garlic and capsicum pieces (skin side up) in a baking tray and bake for 15 minutes.
- Remove the garlic from the tray and set aside, returning the capsicum to the oven, bake for a further 15 minutes or until skin is blackened, setting aside to cool.
- Peel the skin from the capsicum and place the flesh in a blender.
- Squeeze the garlic from its skin and add to the blender with all the remaining ingredients.
- Puree until smooth. Serve immediately or refrigerate for up to 5 days.
Inspiration and top tips
- Garnish with freshly chopped herbs and/or finely sliced chilli
- Use on top of eggs for breakfast, on crackers/toast, or with meat or a salad
- Try using different nuts (macadamia, brazil, almonds work well) or beans (cannellini, chickpeas)
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Vegetarian
Filed under
