Red Capsicum and Walnut Dip, Lebanese Dip
by Tarla Dalal

This recipe has been viewed 39035 times

The Red Capsicum and Walnut Dip is a delight to put on the table, because of its vibrant colour, mind-blowing flavour and exquisite texture. Red capsicum adds spicy notes to this tasty dip, while walnut improves the texture and gives an exotic flavour too. Bread crumbs are added to stabilise the dip, and lemon juice is used to enhance the flavour further. This Lebanese treat is a perfect match for Sesame Lavash.

Red Capsicum and Walnut Dip, Lebanese Dip recipe - How to make Red Capsicum and Walnut Dip, Lebanese Dip

1 large red capsicum
1/2 cup roughly chopped walnuts (akhrot)
olive oil for greasing
2 tbsp bread crumbs
1/4 tsp cumin seeds (jeera) powder
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1/4 tsp sugar
salt to taste
2 tsp olive oil

For Serving
sesame lavash

Method

Pierce a fork through the red capsicum, brush olive oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
Immerse the red capsicum in cold water, remove the black skin, stem and seeds and roughly chopped them.
Combine the red capsicum with all the remaining ingredients and blend in a mixer till smooth.
Refrigerate for atleast 1 hour and serve chilled with sesame lavash.

Nutrient values (Abbrv) per tbsp