 | Spicy Capsicum Dipby Penny
Adapted
from the "Easy Vegan” cookbook, this dip has Lebanese origins and is so delicious
you’ll want to make it again and again. ¼ cup fresh bread crumbs* (approx 1
thick slice of bread)
200g of roasted red peppers (you can use a jar of piquillo peppers bought in the supermarket or roast your own. If roasting your own use the long thin paprika peppers - roast and remove the skins) 1 clove garlic, crushed 1 tsp hot smoked paprika (it is worth spending a bit of money on a good paprika, usually found in specialty delicatessen stores. This will make all the difference to your dip.) 1 tsp ground cumin 1 tbsp tomato paste 1 tbsp red wine vinegar 2 tbsp pomegranate molasses** 1/8 cup of good olive oil Salt and pepper to taste*** First, lightly toast the nuts in a nonstick frying pan until just starting to brown, then set aside to cool.
Make your bread crumbs in the food processor and place in a bowl.
Once nuts have cooled, whizz them in the processor until quite finely chopped, then add to the bread crumbs.
Put the peppers, garlic, spices, tomato paste, vinegar and molasses in the processor and blend until combined.
Return the nuts and bread crumbs to the processor and blend again until combined with wet ingredients.
As this is blending add the oil to combine. Salt
and pepper to taste.
Note that if you don’t have a food processor all of this can be done with a stick blender.
This dip is delicious served with crusty bread or toasted pita bread.
You can also sprinkle pomegranate seeds over the top to serve. This
gives it a freshness on the palate.
* The best way to make bread crumbs is to whiz frozen bread in a food processor. When the bread is frozen it won't turn into a glutinous blob. Alternatively use slightly stale bread. ** This ingredient can be tricky to find in shops, however it's not impossible. I found it in Ross's Nuts at Northcote Plaza. However, there are lots of recipes on the internet telling you how to make it. Here's a good one http://simplyrecipes.com/recipes/pomegranate_molasses/. It's very easy and I reckon worth trying as it really makes this recipe. Alternatively you could leave this ingredient out or substitute with 1 tsp agave syrup mixed with 1 tsp of lemon juice. *** I always recommend using sea salt and freshly ground black pepper for seasoning recipes.
|
