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 ✨

Preparation time Prep: 10 mins
cook 40 mins
Skill level Easy Peasy

You will need:

  • 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


  • 1Preheat the oven to 180°C fan-forced.
  • 2Place 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.
  • 3Dry roast the spices in a pan, then mortar and pestle them to a powder.
  • 4Remove 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.
  • 5Plate up with some crusty bread, crackers, or veggies of your choosing!
Did you enjoy this recipe?
Nah not my cup of tea

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