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How To Make Red Capsicum And Pecan Dip
Red Capsicum And Pecan Dip Recipe: This Red Capsicum and Pecan Dip is a smoky, nutty twist on classic roasted pepper dips! Blended with naturally sweet pecans, roasted red capsicum, garlic, and a touch of spices, this creamy dip pairs perfectly with fresh veggies, crackers, or toasted bread. It's easy to make and brings a burst of flavor to any snack platter.
- Total Cook Time 55 mins
- Prep Time 30 mins
- Cook Time 25 mins
- Recipe Servings6
- Easy
Ingredients of Red Capsicum And Pecan Dip
- 3 Medium Red capsicums
- 4 tbsp American Pecans, chopped
- Toasted American Pecans for garnish
- 1 medium Onion, chopped
- 1 tbsp olive oil
- 1 tbsp garlic , chopped
- 1/2 tsp cumin seeds (jeera)
- 1 tsp red chilli powder
- Salt to taste
- 2-3 tbsp fresh white breadcrumbs
- 1 tbsp pomegranate juice
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Mixed micro greens for garnishing
- Toasted pita breads for serving
How to Make Red Capsicum And Pecan Dip
HideShow Media1.
Roast red capsicums directly on heat from all sides till golden. Remove from heat and cool.
2.
Heat oil in a non-stick pan. Add chopped onion, garlic and cumin seeds and sauté for 1 minute. Switch off heat, add chilli powder, mix and set aside to cool.
3.
Peel off the skin of roasted red capsicums and discard the seeds.
4.
Coarsely grind together roasted red capsicum flesh and sautéed onion mixture in a food processor.
5.
Add American Pecans, salt and 1 tbsp breadcrumbs and grind again. Transfer in a bowl.
6.
Add pomegranate juice, extra virgin olive oil and remaining breadcrumbs and mix. Add lemon juice and mix well.
7.
Transfer the prepared dip in a serving bowl, garnish with some micro greens, toasted American Pecans and serve with toasted pita bread.
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