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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.