You can use this delicious dip with just about anything – from a roast chicken sandwich to the Roast Salmon with Tahini Yoghurt Mayo.
Makes: About 1 1/2 cups
INGREDIENTS
3 large red capsicums
1 cup walnut pieces, toasted
2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
1 teaspoon each ground cumin and sea salt
1 teaspoon pomegranate molasses or lemon juice
½ teaspoon chilli flakes
METHOD
Preheat the oven to 200°C fan bake.
Cut the top out of the capsicums and remove the seeds. Sit the bases of the capsicums in a muffin tin and roast for about 30 minutes, until they are soft and the skins are blistered. Put them in a bowl and cover with plastic wrap. Cool, then remove the skins.
Blitz in a food processor with all the remaining ingredients until blended.
Transfer to a bowl and serve with warm flatbreads and a bowl of olives.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.