Roasted Red Capsicum Dip
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Ingredients
- 1 tsp of Urban Forager Vegetable Stock Concentrate
- 2 red capsicums
- 1 red chilli- seeds removed and sliced
- 2 cloves of garlic
- Handful of parsley- stalks removed
- 250g Cream cheese (or vegan cream cheese)
- 2 tbsp olive oil
- Zest and juice of ½ lemon
- 1 tbsp Worcestershire sauce
- ½ tsp paprika
- A good grind of black pepper
Tamari Seeds
- 1-2 tbsp of sunflower seeds
- 1-2 tbsp of pumpkin seeds
- 1 tbsp of sesame seeds
- 1 tbsp of Tamari
- Toast the seeds in a fry pan until they begin to pop and brown a little
- Turn off the heat and add the tamari- move the seeds around the pan so they get a good coating
- Remove the seeds to a small bowl and allow to cool.
Instructions
- Preheat oven to 200 C
- Cut capsicums in half and remove seeds and stem, and place them skin side up on an oven dish
- Place capsicums into the oven until skin is black
- Take them out and cover with an oven dish for 5 minutes until skin is soft and ready to peel off
- Place capsicum and the other ingredients for the dip in a food processor and process until smooth
- Place in a bowl or Tupperware to serve
- Sprinkle tamari seed mixture on top
- Serve with crackers, crudites, corn chips or a nice flat bread!
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