Roasted Capsicum Dip

Yuuuummm. 😍😍 we got a new oven a few days ago, and this is the first thing I made with it. It’s sooo bright and colourful! Perfect for the approaching summer… for us Aussies at least. 😂

Stats – approx. cost $15 if you need to buy absolutely everything, and if you do you’ll have the pantry stocked for this for ages… makes about a cup, takes 45 mins 30 of which is oven time, and is a source of protein, iron and calcium varying in amount depending on the nuts you use. Almonds are great!


1 tbsp cooking oil
1 red capsicum (red bell pepper), core and seeds discarded, sliced
3 tbsp natural coconut yoghurt
3 cloves garlic, peeled
1/2 cup nuts of choice
1 tsp ground smoked paprika
1 tsp ground sweet paprika
1 tsp ground chilli or cayenne pepper, or more to taste
Salt, to taste


Preheat oven to 200*C. Rub capsicum slices in oil and place on a baking tray. Bake for 30 mins or until soft and starting to blacken slightly.

Set capsicum aside for a few minutes to cool.

Using a blender or food processor, combine capsicum, garlic, yoghurt, paprika and chilli and blitz until smooth. Add nuts and pulse until broken into small chunks. Add salt and serve, or store in an airtight container in the fridge for about a week.


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