A wonderful smoked flavour of freshly charred capsicums brings this dip to life. Serve with a colourful selection fresh vegetable pieces or crusty bread. Makes 2 cups
3 large ripe red capsicums
3 spring onions or ½ red onion, roughly chopped
1 red chilli, roughly chopped
Strips of lemon rind, from 1 lemon (use a vegetable peeler to do this)
2 tsp smoked paprika
1 tsp ground coriander
2 tbs extra virgin olive oil
Sea salt flakes and freshly ground black pepper
Preheat oven to 200C. Line a baking tray with a sheet of baking paper. Place capsicums over medium gas flame.*
Cook turning regularly with tongs until the skin is blistered and charred. Place charred capsicum onto tray and roast 30 minutes. While capsicums are still hot place into a small plastic bag, seal and set aside for 10 minutes. Drain off and keep any juices.
Meanwhile, place the almonds into the baking tray and roast for 7 minutes. Remove charred skin from the capsicum, using gloves if still too warm, and discard. Tear flesh into large strips discarding all the seeds and membrane.
Place capsicum, reserved juice, almonds, spring onions, chilli, lemon rind, spices, olive oil and salt and pepper into the blender jug. Secure lid and blend on speed 4 (Puree) for 5-10 seconds or to desired consistency.* Chill until serving.
- If you don't have a gas flame you can place capsicum under a hot grill
- For a thicker consistency blend in some chunks of bread (crusts removed)