So many store-bought dips contain all sorts or artificial colours, flavours and preservatives. This dip is made purely from beautiful, wholefood ingredients. Great to have with seedy crackers, veggie sticks or even on a nice piece of toasted sourdough!
Preheat oven to 180 degrees Celsius.
Line a baking tray with baking paper. Slice the edges off the capsicum and place on the baking tray skin side up. Also place a clove of garlic on the baking tray.
Roast for approximately 35 minutes until the skin is brown and is easy to remove. Place the pinenuts in the oven when there is 10 minutes to go.
Remove and discard the skin from the capsicum and garlic clove.
Place the capsicum and garlic in a food processor with the rest of the ingredients (apart from the pinenuts). Blitz until smooth.
Transfer the mixture into a small bowl and stir through the pinenuts.
Serve with veggie sticks and/or crackers.
Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Line a baking tray with baking paper. Slice the edges off the capsicum and place on the baking tray skin side up. Also place a clove of garlic on the baking tray.
Roast for approximately 35 minutes until the skin is brown and is easy to remove. Place the pinenuts in the oven when there is 10 minutes to go.
Remove and discard the skin from the capsicum and garlic clove.
Place the capsicum and garlic in a food processor with the rest of the ingredients (apart from the pinenuts). Blitz until smooth.
Transfer the mixture into a small bowl and stir through the pinenuts.
Serve with veggie sticks and/or crackers.
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