Red capsicum and walnut dip
While supermarket chillers are packed full of ready-made dips, they are actually very easy and economical to make at home. At this time of year, when the weather is warm and meals are casual, dips are perfect for easy entertaining and bridging the gap before dinner.
- Place the whole red capsicums on a hot barbecue or sit them on a lit gas ring, turning often, until the skin has blistered and blackened all over.
- Put capsicums in a plastic bag to cool. When completely cool, rub blackened skin off with your fingers or a paper
- Place the chopped capsicum, lightly toasted walnuts, finely chopped garlic, smoked paprika, runny honey, juice of 1 lemon and salt to taste in the bowl of a food processor and process until smooth. With the motor running, drizzle in the olive oil. Spoon into a bowl and serve.
Tip! Any leftover dip can be covered and refrigerated for several days. Try it as a spread on sandwiches for packed lunches.