Name: Roasted Capsicum and Almond Dip.
Cook time: 45 min
Ingredients: 3 large ripe red capsicums; 50g almonds; 3 spring onions or half red onion, roughly chopped; 1 red chilli, roughly chopped; Strips of lemon rind, from 1 lemon (use a vegetable peeler to do this); 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 2 tablespoons extra virgin olive oil; Sea salt flakes and freshly ground black pepper

3 large ripe red capsicums
50g almonds
3 spring onions or half red onion, roughly chopped
1 red chilli, roughly chopped
Strips of lemon rind, from 1 lemon (use a vegetable peeler to do this)
2 teaspoons smoked paprika
1 teaspoon ground coriander
2 tablespoons extra virgin olive oil
Sea salt flakes and freshly ground black pepper

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For best results use the KitchenAid® Blender.
Preheat the oven too 200°C. Line a baking tray with a sheet of baking paper.
Place the whole capsicums over a medium gas flame (this can be done on the stove top or BBQ, see Tips).
Cook, turning regularly with tongs until the skin is blistered and charred.
Place the capsicum onto the tray and roast 30 minutes or until collapsed. While capsicums are still hot place into a plastic bag (using tongs), seal and set aside to steam for 10 minutes. Drain off and keep any juices from the baking paper. Discard the paper.
While the capsicum is steaming, place the almonds into the baking tray and roast for 7 minutes.
Remove the charred skin from the capsicum, using gloves if still too warm, and discard. Roughly tear the flesh into large strips discarding all the seeds and membrane.
Place the capsicum strips, reserved juice, almonds, chilli, lemon rind, spices, olive oil and sea and pepper into the blender jug.
Cover and select the symbol for puree. Pulse 5-10 seconds or to desired consistency (see Tips). Remove to a bowl and chill until ready to serve with a selection of veggie pieces and crusty bread.

Tips & Hints:

Makes 2 cups. If you don't have a gas flame you can place capsicum under a hot grill.
For a thicker consistency blend in some chunks of bread (crusts removed). This vegetarian recipe may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons

For best results use the KitchenAid® Blender.
Preheat the oven too 200°C. Line a baking tray with a sheet of baking paper.
Place the whole capsicums over a medium gas flame (this can be done on the stove top or BBQ, see Tips).
Cook, turning regularly with tongs until the skin is blistered and charred.
Place the capsicum onto the tray and roast 30 minutes or until collapsed. While capsicums are still hot place into a plastic bag (using tongs), seal and set aside to steam for 10 minutes. Drain off and keep any juices from the baking paper. Discard the paper.
While the capsicum is steaming, place the almonds into the baking tray and roast for 7 minutes.
Remove the charred skin from the capsicum, using gloves if still too warm, and discard. Roughly tear the flesh into large strips discarding all the seeds and membrane.
Place the capsicum strips, reserved juice, almonds, chilli, lemon rind, spices, olive oil and sea and pepper into the blender jug.
Cover and select the symbol for puree. Pulse 5-10 seconds or to desired consistency (see Tips). Remove to a bowl and chill until ready to serve with a selection of veggie pieces and crusty bread.

Tips & Hints:

Makes 2 cups. If you don't have a gas flame you can place capsicum under a hot grill.
For a thicker consistency blend in some chunks of bread (crusts removed). This vegetarian recipe may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons

For best results use the KitchenAid® Blender.
Preheat the oven too 200°C. Line a baking tray with a sheet of baking paper.
Place the whole capsicums over a medium gas flame (this can be done on the stove top or BBQ, see Tips).
Cook, turning regularly with tongs until the skin is blistered and charred.
Place the capsicum onto the tray and roast 30 minutes or until collapsed. While capsicums are still hot place into a plastic bag (using tongs), seal and set aside to steam for 10 minutes. Drain off and keep any juices from the baking paper. Discard the paper.
While the capsicum is steaming, place the almonds into the baking tray and roast for 7 minutes.
Remove the charred skin from the capsicum, using gloves if still too warm, and discard. Roughly tear the flesh into large strips discarding all the seeds and membrane.
Place the capsicum strips, reserved juice, almonds, chilli, lemon rind, spices, olive oil and sea and pepper into the blender jug.
Cover and select the symbol for puree. Pulse 5-10 seconds or to desired consistency (see Tips). Remove to a bowl and chill until ready to serve with a selection of veggie pieces and crusty bread.

Tips & Hints:

Makes 2 cups. If you don't have a gas flame you can place capsicum under a hot grill.
For a thicker consistency blend in some chunks of bread (crusts removed). This vegetarian recipe may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons

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