Walnut and roasted Capsicum Dip

Prep time:
5 mins
Cook time:
35 mins
Total time:
40 mins


4 large capsicums ( 2 red 2 orange )

4, 5 garlic cloves ( peeled)

5 table spoon olive oil

1 teaspoon freedom spice blend

11/2 teaspoon dish delicious spice blend

salt according to your taste

1 cup roasted walnuts

2 tablespoon lemon juice

2 tablespoon honey / maple syrup

Infused oil to drizzle & microgreens as garnish

Walnut and roasted Capsicum Dip

If you love capsicums and always find store bought don’t do justice what you pay for then try making this dip, capsicums are in season so make the most of it while they go crazy on their prices again. You will be surprised how easy and budget friendly this dip can be, you can feed a crowd out of this quantity. I personally love making dips and always keep them handy in my fridge, as a vegetarian I can create various meals out of one recipe and more over I love to create recipes which gives everyone confidence to use these spice blends in different ways. Spice blends are not only used for just stews, curry’s or meat rubs. I have created my blends in a way that you can add them anywhere and create any dish you like. No boundaries when it comes to using Mons spice blends. If you are not a pro cook then I can promise you will enjoy impressing your family and friends with your culinary skills with less of your effort. Do share your feedback if you make this recipe. I always love hearing back from you. Tag me on Instagram #monsflavors #monsspiceblends


Preheat the oven to 200 degree C

Wash capsicums, cut in half, deseed them and place them on the roasting tray along with garlic cloves

Drizzle olive oil all over capsicums, sprinkle dish delicious blend, freedom spice blend, some salt, rub spices all over capsicums in and out with hands

Roast for minimum 20- 25 minutes until capsicums are blackened and soft , mean while capsicums are roasting in a pan roast walnuts, you can add walnuts with capsicums but you may have a chance of burning walnuts because of the timing , so roasting in a pan separately  is a great idea

Once done transfer it into a high speed blender, add walnuts, lemon juice, salt and pepper according to your taste, blend it until it reaches your desired consistency.

Adjust sweet and salt according to your taste

I love to make it bit thick and crunchy if I am using as a dip but if I am using as a base to lay on any roasted vegetable then I make it bit runny. In that case I just add cold water with 2 cube of ice. Ice cold water helps the texture to become more creamy and smooth.

Add water depending upon how runny you want for the recipe you are going to use for. Tip is don’t add all at once .

Once the dip is done, transfer it into your favorite bowl, drizzle infused oil you collected from roasting tray, sprinkle some microgreens and enjoy with any bread.




You can either use 4 red ones or choose 2 red and 2 orange if you use green then you might not reach the same color

I love to add more olive oil and then collect some in glass jar to use as infused olive oil over my dips I make and sometimes I love to use them in my salad dressing

as well. You can keep this infused olive oil in pantry for weeks.

You can even roast these capsicums on open flame of your gas that gives this recipe an  absolute delicious touch too

If you want to swap walnuts with any other nuts then you can add cashew nuts, almonds, pine nuts as an option

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