Capsicum dip

Capsicum dip

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 red capsicums
3 long red chillies
2 tablespoons cumin seeds
2 garlic cloves
125ml extra-virgin olive oil
3 tablespoons pomegranate molasses
pinch sea salt
125g chopped walnuts

Method

  1. Cook the capsicums and chillies over a gas burner or barbecue until the skin is blackened. Put the capsicums and chillies in a plastic bag to cool, then peel off the skin. Cut the capsicums in half and remove the seeds.
  2. Stir the cumin seeds in a dry frying pan over medium heat for about 5 minutes, or until fragrant. Use a mortar and pestle to finely grind the cumin seeds.
  3. Blend the capsicums, chillies, garlic, olive oil, pomegranate molasses, cumin and sea salt until the mixture forms a smooth paste. Fold the walnuts through the dip.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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