This roast capsicum dip was part of my Vegan High Tea and was another bowl of simple, delicious snack food. I also got to try out the grill in my new apartment for the first time, and it’s the first time I’ve had a proper grill for a long time, so that was a nice change!
- 4 red capsicums
- 2 cloves garlic
- 2tsp smoked paprika
- Large pinch chilli flakes (or to taste)
- 1tbs olive oil
- Large pinch of salt
- Preheat grill to high
- Chop capsicums into quarters and remove the seeds. Place skin up under the grill and cook until the skin is blackened and blistering (around 8 minutes)
- Place in a plastic bag, seal and leave it aside for 10 minutes to steam
- Rub off the skins and place the capsicum in a food processor with minced garlic, spices and oil.
- Pulse 2-3 times to bring the ingredients together and create a rough paste. Season with salt and then pulse one more time
- Transfer to a serving bowl and enjoy!
As this is a particularly chunky dip I find it goes best with crackers, or pita chips as I used. They are super easy to make at home, just tear pita bread into chunks, spray with a little oil and sprinkle with paprika, then pop in the oven for a few minutes to crisp up. Simple and delicious!
Homemade dips are just that much better, aren’t they!