Low Fodmap Walnut Capsicum Dip – a very easy, tasty, colourful, and healthy recipe, just perfect for entertaining!
Course
Appetizer
Cuisine
International
Keyword
Dip, low FODMAP, Vegan
Prep Time15minutes
Soaking time8hours
Servings600ml - 2 1/2 cups
AuthorManuela Zangara
Ingredients
185gms– 6 ½ oz. walnutssoaked overnight
1tspcumin powder
½tspsalt
336gms– 12 oz. roasted red capsicum
60ml– ¼ cup garlic infused olive oil
1 ½tbsplemon juice
2tbspparsleychopped
Instructions
Walnuts
Soak the walnuts in cold water and keep overnight.
The next day, drain them well and keep aside.
Capsicums
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
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.
Recipe Notes
This dip will keep in the fridge up to 3 or 4 days.