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Low Fodmap Walnut Capsicum Dip

Low Fodmap Walnut Capsicum Dip

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 Time 15 minutes
Soaking time 8 hours
Servings 600 ml - 2 1/2 cups
Author Manuela Zangara


  • 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



  1. Soak the walnuts in cold water and keep overnight.
  2. The next day, drain them well and keep aside.


  1. 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.


  1. 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.
  2. 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.