I hope you all had a good Christmas break! With New Year’s Eve around the corner, I thought of sharing a couple of great ideas for a buffet style dinner. That’s what I usually prepare for the occasion.
I love to have a good variety of food on the buffet table and I always have a dips section. This year, I will definitely include this Low Fodmap Walnut Capsicum Dip to the selection.
It is very easy to make, low fodmap, vegan, healthy and plain delicious! I will serve it up with some home-made bread and I am sure it’s going to be a big hit, as always.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it! Also, make sure not to miss my next recipe, as it’s absolutely perfect for your New Year’s Eve celebrations!
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Low Fodmap Walnut Capsicum Dip
Ingredients
- 185 gms – 6 ½ oz. walnuts soaked overnight
- 1 tsp cumin powder
- ½ tsp salt
- 336 gms – 12 oz. roasted red capsicum
- 60 ml – ¼ cup garlic infused olive oil
- 1 ½ tbsp lemon juice
- 2 tbsp parsley chopped
Instructions
Walnuts
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Soak the walnuts in cold water and keep overnight.
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The next day, drain them well and keep aside.
Capsicums
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Spray the capsicum with some olive oil and bake in a pre-heated oven at 180°C – 355°F, until tender. Peel and keep aside to cool down. Then weigh and keep aside 336 gms – 12 oz.
Dip
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In a mixer put the drained walnuts, the roasted capsicum, cumin powder, salt, garlic infused olive oil (all but 1 ½ tablespoon), lemon juice, and parsley. Blend until smooth.
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Transfer to a serving bowl, add the remaining garlic infused olive oil and decorate with more parsley. Serve.
Recipe Notes
This dip will keep in the fridge up to 3 or 4 days.
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Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Thank you for sharing this, its looking awesome and healthy recipe..