Red Capsicum and Walnut Dip, Lebanese Dip
by Tarla Dalal
Added to 49 cookbooks
This recipe has been viewed 25359 times
The Red Capsicum and Walnut Dip is a delight to put on the table, because of its vibrant colour, mind-blowing flavour and exquisite texture. Red capsicum adds spicy notes to this tasty dip, while walnut improves the texture and gives an exotic flavour too. Bread crumbs are added to stabilise the dip, and lemon juice is used to enhance the flavour further. This Lebanese treat is a perfect match for Sesame Lavash.
- Pierce a fork through the red capsicum, brush olive oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
- Immerse the red capsicum in cold water, remove the black skin, stem and seeds and roughly chopped them.
- Combine the red capsicum with all the remaining ingredients and blend in a mixer till smooth.
- Refrigerate for atleast 1 hour and serve chilled with sesame lavash.
Nutrient values per tbsp
|Vitamin A||86.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||27.2 mg|
|Folic Acid||0 mcg|
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