This dip can be made using raw capsicum but the flavour is certainly intensified by roasting the capsicum. Did you know that a one cup serving of red capsicum contains 100% of your daily requirement of the antioxidants Vitamin A and C. That’s a great incentive to include more capsicum in your day.
ROAST CAPSICUM AND CASHEW DIP
Makes: 1 x cup of dip
INGREDIENTS
- 1 medium red capsicum (roasted)
- 1/2 cup cashews (soaked)
- 1 clove of garlic
- 2TB olive oil
- 2 TB lemon juice
- 1 TB onion flakes
- 1/2 tsp salt
- 1/4 cup water (approx.)
METHOD
- Roast capsicum in moderate oven for approx. 20 mins.
- Remove any charred areas.
- Blend all ingredients until desired consistency is achieved. May need to add a little more water if necessary.
- Serve with your favourite crackers or vegetable sticks.
NOTE: If you like a smooth dip, add a little more water and blend a little longer. If you like more of a chunky style dip just use the pulse button and blend until the desired consistency.
