Roasted red capsicum spread
This is an adaptation of the Syrian dish – muhammara. Traditionally made with pomegranate molasses rather than balsamic vinegar. Either will be delicious.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPESnacks
TIME TO MAKE45 - 1 hour
MEAL TYPESnacks
Find more great recipes and view nutritional information for this recipe on our website.
Follow our video to find out how to make the recipe
Method
- Heat oven to 225°C
- Place capsicums in a roasting dish and roast for approximately 20 minutes, turning regularly until they have softened, and the skins are blackened
- Remove from oven and allow to cool until they can be handled easily
- Peel the skins and remove the seeds from the capsicum and place in a mortar or food processor
- Add remaining ingredients and work with the pestle in the mortar to get a rough texture or blend in the food processor to get a smooth paste
- Keep refrigerated but serve at room temperature.
Tip
This recipe goes well as a spread in a sandwich, with carrot sticks or with these dishes.
- 4red capsicum
- 2 slicesbread, crumbed
- 2 tsplemon juice
- 2 tspbalsamic vinegar
- 1/4 tspground cumin
- 1/2 clovegarlic, crushed
- 1/2 cupground almonds
- 2 tbspolive oil
- pinchsalt
Per serve
- Energy1117kJ
- Total Fat17.2g
- Saturated Fat2.2g
- Total Carbohydrate22.5g
- Sugars10.0g
- Dietary Fibre5.0g
- Sodium285mg
- Protein7.1g
Follow our video to find out how to make the recipe
Method
- Heat oven to 225°C
- Place capsicums in a roasting dish and roast for approximately 20 minutes, turning regularly until they have softened, and the skins are blackened
- Remove from oven and allow to cool until they can be handled easily
- Peel the skins and remove the seeds from the capsicum and place in a mortar or food processor
- Add remaining ingredients and work with the pestle in the mortar to get a rough texture or blend in the food processor to get a smooth paste
- Keep refrigerated but serve at room temperature.
Tip
This recipe goes well as a spread in a sandwich, with carrot sticks or with these dishes.
Ingredients
- 4red capsicum
- 2 slicesbread, crumbed
- 2 tsplemon juice
- 2 tspbalsamic vinegar
- 1/4 tspground cumin
- 1/2 clovegarlic, crushed
- 1/2 cupground almonds
- 2 tbspolive oil
- pinchsalt
Ingredients
- 4red capsicum
- 2 slicesbread, crumbed
- 2 tsplemon juice
- 2 tspbalsamic vinegar
- 1/4 tspground cumin
- 1/2 clovegarlic, crushed
- 1/2 cupground almonds
- 2 tbspolive oil
- pinchsalt
Nutrition Facts
Per serve
- Energy1117kJ
- Total Fat17.2g
- Saturated Fat2.2g
- Total Carbohydrate22.5g
- Sugars10.0g
- Dietary Fibre5.0g
- Sodium285mg
- Protein7.1g
Follow our video to find out how to make the recipe
Method
- Heat oven to 225°C
- Place capsicums in a roasting dish and roast for approximately 20 minutes, turning regularly until they have softened, and the skins are blackened
- Remove from oven and allow to cool until they can be handled easily
- Peel the skins and remove the seeds from the capsicum and place in a mortar or food processor
- Add remaining ingredients and work with the pestle in the mortar to get a rough texture or blend in the food processor to get a smooth paste
- Keep refrigerated but serve at room temperature.
Tip
This recipe goes well as a spread in a sandwich, with carrot sticks or with these dishes.
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