Charred pepper and walnut dip

Anyone remember Jones the Grocer? I used to be obsessed with a moroccan walnut dip they did years ago and have been trying to recreate it. The version I ended up settling on is kind of like a Muhammara but I went a bit rogue and I think it's far from traditional. Still tastes great though.

I made this over the weekend and popped it in a jar and took it to a picnic. Stick a few crudités into the jar and voila no plates needed.

Ingredients

1 red capsicum/pepper

1/2 cup breadcrumbs

1 tabs honey

1 tabs paprika (sweet smoky paprika not the hot one)

Juice of half a lemon

4 tabs olive oil

1/2 cup walnuts

1 tabs tomato paste

1 teaspoon hot cayenne pepper or chilli flakes

First up you need to char and grill the capsicum. You can do this a number of ways...

1. In a frypan - Heat a frypan over high heat and add the whole capsicum, turning frequently until skin is all blistered and black and the pepper is starting to soften.

2. Directly over a flame - Turn on your gas stovetop and put the pepper over the flame, turning frequently until skin is blistered and black and the pepper is starting to soften. By far the most bad ass option.

3. In the oven - Heat the oven to 220 degrees celsius and roast for 30 mins, turning a couple of times as you go.

Once the capsicum is cooked, place it in a paper bag to cool. This will make it much easier to peel the skin off. Once cool, peel the skin off the capsicum and chop into pieces making sure you remove the stalk and core.

Put everything into a food processor or blender and whiz until smooth. You can also leave it a little chunky because who doesn't like a little bit of chunk. You may need to add a bit more olive oil to loosen depending on what kind of breadcrumbs you use.

Enjoy.