Roast Capsicum Dip
Ingredients - Makes 1 cup
- 2 large capsicums (or bell peppers), yellow or red
- 7-8 cloves (or 20 g) of garlic, whole and unpeeled
- ½ cup cashews or pine nuts
- 2 tbsp parmesan cheese, grated
- ½ tsp red chilli flakes, optional
- 2 tbsp fresh parsley, chopped
- extra virgin olive oil, to drizzle
- Salt, to taste
Steps
- Preheat oven to 200C/400F
- Distribute roughly torn capsicum with garlic and cashews on a tray. Drizzle with olive oil and roast till the capsicum are soft, about 15-20 minutes
- Remove the garlic skins, put everything in a {blender} and make a smooth paste
- Season well and serve
By Sirisha Tadimalla on