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Ingredients:

• 4 red capsicums
• 2 teaspoons extra virgin olive oil
• 4 medium to large cloves of garlic
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 cup bread crumbs
• 1 1/2 cups (150g) roasted salted cashew nuts
• 1/4 cup (60ml) lemon juice
• 1 cup (250ml) extra virgin olive oil, extra

Method:

1. Preheat a grill or barbeque to a high temperature.
2. Apply a thin coat of olive oil to the capsicums and grill the capsicums, flipping them occasionally, until they are completely blistered and slightly blackened. Don’t panic if they look a little burnt, the skin will be removed.
3. Move them to a bowl and put a cover on and leave to cool a little. Try to trap the steam inside as this will loosen the skins and make them easier to remove.
4. Peel, de-seed, and roughly chop the capsicum and set aside for now.
5. Blitz the garlic, cumin, cayenne, and 3 teaspoons salt in a food processor.
6. Add the bread crumbs and pulse until mixed well.
7. Next add the extra olive oil, lemon juice, cashews, and chopped capsicum and pulse the mixture until it’s well mixed but still has some chunks.

Enjoy this dip with your favorite crackers, pita crisps or chips.