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Red Pepper Dip

Rather than spending a fortune on dips that come laden with additives and strange sounding preservatives, take the cheaper and better route and make your own. This takes no time at all to prepare – the longest part is roasting the peppers and that just requires the oven! This Red Pepper (or Red Capsicum to the Aussies) Dip is tasty and not so moreish that you’ll eat a whole tub…

Serves: 4

Prep Time: 10mins

Cooking Time: 50mins


  • 1 x red capsicum / pepper
  • Cumin – 1 teaspoon
  • Smoked Paprika – 1 teaspoon
  • Za’tar – 1 teaspoon
  • Olive Oil – 1/8 cup
  • Crumbed walnuts – handful
  • Garlic – 1 clove
  • Lemon Juice – half


  1. Pre-heat the oven to around 180 degrees C
  2. Wash and cut up the red pepper into slices or quarters
  3. Place them on an oven proof dish, outside facing out, salt and pepper them and roast for 35 – 40 mins until the peppers begin to brown / blacken on their skins
  4. Chop up the garlic clove, and put it alongside the cumin, paprika, za’tar, olive oil, walnuts and lemon juice in a blender
  5. Take the peppers from the oven, and peel the skins off, the skins should come away easily in your hands, if they don’t leave them roasting for another few mins
  6. Put the peppers in the blender and blend away
  7. Once you have it to a likeable consistency, put it in the fridge to have over the next few days
  8. Pair with chopped carrots or celery for a guilt-free snack.

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