This orange beauty is our new Pumpkin & Tahini Dip, packed full of sweet, roasted Pumpkin! We love to dip roasted Carrots and fresh, crunchy Capsicum into this one. Oh, and flatbread of course!
Hands up if you’re obsessed with red capsicum 🙋♀️ If you’re like us – we think you’ll enjoy our Roast Capsicum & Cashew Dip made with flavoursome red capsicum and crunchy cashews!
- Preheat oven to 180C. Once hot, cut your capsicums in half, de-seed them, and drizzle them with olive oil before placing them in the oven (cut side down) on a lined baking tray for 15 mins until the skin blisters. Remove from oven and allow to cool.
- Once cool, peel off the skins of the capsicums (discarding skins), before placing in a blender with all of the other ingredients. Blitz until a chunky dip is formed.
- Store in a jar in the fridge for no longer than a week.