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This Middle Eastern dip has an incredible depth of flavour – packed with roasted veg and spices – but even better, it requires very little effort in the way of prep! And that alone kinda makes it a winner ✨

You will need

Serves 4

  • 2 red capsicums, stems and seeds removed
  • 1 red onion, quartered
  • 1 long red chilli
  • 2 medium red tomatoes, halved
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 2 tablespoons pomegranate molasses
  • 3 tablespoons blanched almonds
  • Salt and pepper

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10 mins to prep

40 mins to cook

  1. Step 1

    Preheat the oven to 180°C fan-forced.

  2. Step 2

    Place capsicums, onion, tomato, chilli and garlic into a baking tray, coat with 2 tablespoons of extra virgin olive oil and roast for 20 minutes. Take out, mix around then add almonds and cook for an extra 10 to 15 minutes, or until roasted.

  3. Step 3

    Dry roast the spices in a pan, then mortar and pestle them to a powder.

  4. Step 4

    Remove the stalk from the chilli. Place everything into a food processor and pulse until the mixture is a nice chunky paste, like a chunky salsa.

  5. Step 5

    Plate up with some crusty bread, crackers, or veggies of your choosing!

Recipe: Simon Toohey

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