Roasted Paprika Dip
A delicious dip with a lovely smoky flavour from red paprika. Ideal to serve with roasted potatoes, meat or simply as a spread. Either way, it tastes delicious.
Equipment
- Grill
- Mixer grinder
Ingredients
- 4 Red Capsicums/Paprika
- 1 Handful Walnuts
- 1 tbsp Pomegranate Syrup
- ⅔ tsp Sumac Powder
- 1 Clove Garlic
- ⅔ tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- Fresh Parsley/Coriander Leaves for garnishing
Instructions
- Wash the paprika. Then roast it till the skin gets charred and the paprika turns soft.
- While the paprika roasts, toast the walnuts. Once done, transfer them to a mixie jar.
- When they cool, grind them to a fine powder.
- Once the paprika is done, remove it and cover it for 2-3 minutes.
- Then remove the skin. Cut them and remove the top and the seeds.
- Add the paprika to the ground walnuts.
- Add salt, pomegranate syrup, garlic and sumac.
- Grind it to a fine paste.
- Transfer it to a serving bowl.
- Drizzle extra virgin olive oil and garnish with fresh coriander/parsley leaves.