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!
Low Fodmap Walnut Capsicum Dip
- 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
Soak the walnuts in cold water and keep overnight.
The next day, drain them well and keep aside.
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.
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.
Transfer to a serving bowl, add the remaining garlic infused olive oil and decorate with more parsley. Serve.
This dip will keep in the fridge up to 3 or 4 days.