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Red Capsicum and Pecan Dip

Rrecipe

Ingredients

  • 3 Medium Red Capsicums
  • 3-4 tbsps chopped American Pecans
  • Toasted American Pecans for garnish
  • 1 Medium Onion, Chopped
  • 1 tbsp Olive Oil 
  • 1 tbsp Chopped Garlic 
  • ½ tsp Cumin Seeds (Jeera)
  • 1 tsp Red Chilli Powder 
  • Salt to taste 
  • 2-3 tbsps Fresh White Breadcrumbs 
  • 1 tbsp Pomegranate Juice
  • 3 tbsps Extra Virgin Olive Oil
  • Juice of 1 Lemon 
  • Mixed micro greens for garnishing
  • Toasted pita breads for serving
     

Process

  1. Roast red capsicums directly on heat from all sides till golden. Remove from heat and cool.
  2. Heat oil in a non-stick pan. Add chopped onion, garlic and cumin seeds and sauté for 1 minute. Switch off heat, add chilli powder, mix and set aside to cool.
  3. Peel off the skin of roasted red capsicums and discard the seeds.
  4. Coarsely grind together roasted red capsicum flesh and sautéed onion mixture in a food processor.
  5. Add American Pecans, salt and 1 tbsp breadcrumbs and grind again. Transfer in a bowl.
  6. Add pomegranate juice, extra virgin olive oil and remaining breadcrumbs and mix. Add lemon juice and mix well.
  7. Transfer the prepared dip in a serving bowl, garnish with some micro greens, toasted   American Pecans and serve with toasted pita bread.


Preparation Time: 20-25 minutes | Cooking Time: 25-30 minutes | Cuisine: Fusion