This Middle Eastern dip has an incredible depth of flavour – packed with roasted veg and spices – but even better, it requires very little effort in the way of prep! And that alone kinda makes it a winner ✨
You will need
Serves 4
- 2 red capsicums, stems and seeds removed
- 1 red onion, quartered
- 1 long red chilli
- 2 medium red tomatoes, halved
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2 tablespoons pomegranate molasses
- 3 tablespoons blanched almonds
- Salt and pepper
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C fan-forced.
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Step 2
Place capsicums, onion, tomato, chilli and garlic into a baking tray, coat with 2 tablespoons of extra virgin olive oil and roast for 20 minutes. Take out, mix around then add almonds and cook for an extra 10 to 15 minutes, or until roasted.
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Step 3
Dry roast the spices in a pan, then mortar and pestle them to a powder.
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Step 4
Remove the stalk from the chilli. Place everything into a food processor and pulse until the mixture is a nice chunky paste, like a chunky salsa.
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Step 5
Plate up with some crusty bread, crackers, or veggies of your choosing!
Recipe: Simon Toohey
