A take on a muhammara dip, pop this into a jar to take to a picnic or serve swirled with greek yoghurt, paprika and pomegranate seeds for an elevated starter.
Ingredients
1 red capsicum/pepper
1/2 cup breadcrumbs
1 tabs honey
1 tabs paprika (sweet smoky paprika not the hot one)
Juice of half a lemon
4 tabs olive oil
1/2 cup walnuts
1 tabs tomato paste
1 teaspoon hot cayenne pepper or chilli flakes
Method
First up you need to char and grill the capsicum. You can do this a number of ways...
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In a frypan - Heat a frypan over high heat and add the whole capsicum, turning frequently until skin is all blistered and black and the pepper is starting to soften.
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Directly over a flame - Turn on your gas stovetop and put the pepper over the flame, turning frequently until skin is blistered and black and the pepper is starting to soften. By far the most bad ass option.
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In the oven - Heat the oven to 220 degrees celsius and roast for 30 mins, turning a couple of times as you go.
Once the capsicum is cooked, place it in a paper bag to cool. This will make it much easier to peel the skin off. Once cool, peel the skin off the capsicum and chop into pieces making sure you remove the stalk and core.
Put everything into a food processor or blender and whiz until smooth. You can also leave it a little chunky because who doesn't like a little bit of chunk. You may need to add a bit more olive oil to loosen depending on what kind of breadcrumbs you use.
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