New Update
| Main ingredients | Red capsicums, Olive oil, Garlic, Cumin seeds, Onion, Red chilli powder, Fresh breadcrumbs, Toasted walnuts, Lemon juice |
| Cuisine | Middle Eastern |
| Course | Dips |
| Prep time | 25-30 minutes |
| Cook time | 50-55 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 medium red capsicums
- 3 tablespoons olive oil + for brushing + for drizzling
- 1 tablespoon finely chopped garlic
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- ½ teaspoon red chilli powder
- ½ cup fresh breadcrumbs
- 2 tablespoons toasted and chopped walnuts + to garnish
- 2-3 teaspoons lemon juice
- Salt to taste
- Fresh coriander sprig to garnish
- Grilled pita breads to serve
- Salad to serve
Method
- Preheat oven to 200° C.
- Brush 1 tablespoon olive oil on the red capsicums and place them on a baking tray. Keep this in the preheated oven and roast for 30-35 minutes.
- Bring the baking tray out of the oven. Allow to cool slightly.
- Peel the roasted red capsicums, discard the seeds and roughly chop them. Allow to cool completely.
- Heat 2 tablespoons olive oil in a non-stick pan. Add garlic and cumin seeds, mix and saute for 1-2 minutes.
- Add onion, mix and saute till translucent. Add red chilli powder and sauté for 1 minute. Switch the heat off and allow the mixture to cool slightly.
- Put roasted red capsicums and sautéed onions in a blender jar. Add fresh breadcrumbs, walnuts, lemon juice and salt and blend to a semi-fine paste.
- Transfer the mixture into a serving bowl. Drizzle a little olive oil and garnish with toasted walnuts and coriander sprig. Serve with grilled pita breads and salad.
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