Roasted capsicum dip
Delight your taste buds with this flavorful roasted capsicum dip! Made with red peppers, pecans, garlic, chili powder, coriander, fresh parsley, and a splash of lemon juice, it's the perfect blend of smokey, spicy, and tangy. Ideal for snacking or entertaining!
- 14 Mar 2025
- Cook time 25 min
- Prep time 600 min
- 4 Servings
- 7 Ingredients
Roasted capsicum dip is a delicious and healthy choice for any occasion. It combines the smoky flavor of roasted red peppers with the nutty taste of pecans and a zesty kick from garlic and chili powder. This vibrant dip is perfect for serving with bread, crackers, or fresh vegetables. It's easy to make and sure to wow your guests!
Ingredients:
Instructions:
- Preheat your oven to 200°C (390°F).
- Cut the red peppers in half and remove the seeds and membranes.
- Place the pepper halves skin-side up on a baking tray lined with parchment paper.
- Put the tray in the preheated oven and roast the red peppers for about 20-25 minutes, or until the skins are blistered and charred.
- Remove the tray from the oven and allow the peppers to cool. Once cooled, peel off the skins and discard them.
- While the peppers are roasting, place a pan on medium heat and add the pecans.
- Toast the pecans for about 5 minutes until they are fragrant and lightly browned, stirring occasionally to prevent burning.
- Once toasted, set aside to cool.
- In a food processor, add the roasted red peppers, toasted pecans, garlic cloves, chili powder, dried coriander, lemon juice, and fresh parsley.
- Blend the mixture until smooth and well combined. If the consistency is too thick, you can add a little water to achieve the desired texture.
- Taste and adjust seasoning as needed, adding a pinch of salt or additional lemon juice if required.
- Transfer the dip to a serving bowl.
- Garnish with a sprinkle of chopped fresh parsley or a dash of chili powder for extra color.
- Serve with pita bread, crackers, or vegetable sticks.
Tips:
- Ensure the red peppers are roasted thoroughly for a rich, smoky flavor. You can roast them in the oven or over an open flame.
- Allow the roasted peppers to cool before blending to make the process easier and to avoid splattering.
- For a smoother consistency, you can peel the skin off the roasted peppers.
- Toast the pecans lightly in a dry pan to enhance their nutty flavor before adding them to the dip.
- Feel free to adjust the amount of chili powder according to your preference for spiciness.
- Fresh parsley adds a burst of flavor and color, but you can substitute it with other fresh herbs like cilantro if you prefer.
This roasted capsicum dip is not only flavorful but also packed with nutrients. The smokiness of the roasted peppers, the crunchiness of pecans, and the freshness of parsley make this dip a crowd-pleaser. Serve it at your next gathering or enjoy it as a healthy snack. Happy dipping!
| Nutrition Facts | |
|---|---|
| Serving Size | 63 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 2.43g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 3.02g | 8% |
| Sugar 2.57g | 3% |
| Fat | |
| Fat 11g | 13% |
| Saturated 0.99g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 11mg | 2% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 66mg | 72% |
| Vitamin E 1.36mg | 9% |
| Vitamin K 80ug | 69% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.56mg | 14% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 63mg | 5% |
| Potassium, K 260mg | 8% |
| Selenium, Se 1.38ug | 3% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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