Middle Eastern Inspired Roast Capsicum & Carrot Dips

Middle Eastern Inspired Roast Capsicum Dip

Sweet roasted capsicum, toasted walnuts, pomegranate molasses and warming spices come together in this rich, savoury dip inspired by the flavours of Middle Eastern Muhammara.

Pepo Farms Walnut Oil deepens the nuttiness without overpowering the capsicum, while lemon and pomegranate molasses add just enough acidity and sweetness to keep everything bright. Serve it with warm Almond Flour Flatbreads, spoon it onto a grazing platter or pair it with grilled vegetables and meats.

Ingredients

• 3 large red capsicums
• 80 g Pepo Farms Walnuts
• 40 g toasted breadcrumbs or panko breadcrumbs
• 1–1½ tbsp pomegranate molasses
• 1 small garlic clove
• ½ tsp ground cumin
• ½ tsp Aleppo pepper or mild ground chilli
• 1 tbsp fresh lemon juice
• 2 tbsp Pepo Farms Walnut Oil
• Sea salt, to taste

To finish

• Pepo Farms Walnut Oil
• Roughly chopped toasted walnuts
• Flat-leaf parsley, optional
• Extra pomegranate molasses, optional

Method

1. Preheat the oven to 230°C conventional or 210°C fan-forced.
2. Place the whole capsicums on a lined baking tray and roast for 25–35 minutes, turning occasionally, until softened and deeply blistered on all sides.
3. Transfer the hot capsicums to a bowl and cover. Leave for 10–15 minutes to steam, then peel away the skins and remove the stalks and seeds.
4. Meanwhile, reduce the oven temperature to 170°C and toast the walnuts for 7–10 minutes, or until fragrant. Allow to cool.
5. Add the roasted capsicum, toasted walnuts, breadcrumbs, pomegranate molasses, garlic, cumin, Aleppo pepper and lemon juice to a food processor.
6. Pulse until combined but still slightly textured. Muhammara-style dips are at their best when they retain a little walnut texture rather than becoming completely smooth.
7. Add the Walnut Oil and pulse briefly to combine.
8. Season with sea salt, then taste and adjust with a little extra lemon juice or pomegranate molasses if needed.
9. Spoon into a shallow serving bowl and finish with a drizzle of Walnut Oil, chopped walnuts and parsley.

Serve at room temperature with warm Almond Flour Flatbreads or as part of a grazing platter.

Roasted Carrot & Almond Dip

Sweet roasted carrots, toasted almonds and warm Middle Eastern-inspired spices make this vibrant dip an easy addition to a spring or summer grazing table.

Pepo Farms Almond Oil adds gentle roasted nuttiness, while lemon and sumac keep the flavours fresh and bright. A small amount of maple syrup enhances the carrots' natural sweetness without turning the dip sweet.

Serve with warm flatbread, fresh vegetables or alongside the Roast Capsicum Dip for an easy platter pairing.

Ingredients

• 500–600 g carrots, peeled and roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp Aleppo pepper or mild ground chilli
• ¼ tsp ground cinnamon
• Sea salt and freshly ground black pepper
• 1 tbsp oil, for roasting
• 1 small garlic clove
• 2 tbsp fresh lemon juice
• 2 tsp maple syrup
• 2–3 tbsp Pepo Farms Almond Oil
• 2 tbsp tahini
• 30–40 g toasted almonds

To finish

• Pepo Farms Almond Oil
• Crushed toasted almonds
• Sumac
• Fresh mint or flat-leaf parsley

Method

1. Preheat the oven to 210°C conventional or 190°C fan-forced.
2. Place the carrots on a lined baking tray. Add the cumin, coriander, caraway, Aleppo pepper, cinnamon, salt, pepper and roasting oil. Toss well to coat.
3. Roast for 30–40 minutes, turning once, until the carrots are very tender and caramelised around the edges.
4. Allow to cool slightly, then transfer to a food processor with the garlic, lemon juice, maple syrup, Almond Oil, tahini and approximately three-quarters of the toasted almonds.
5. Blend until creamy while retaining a little texture. If necessary, add a small splash of water to loosen the consistency.
6. Taste and adjust with additional salt or lemon juice if required.
7. Spoon into a shallow serving bowl and finish with a generous drizzle of Almond Oil, the remaining crushed almonds, sumac and fresh herbs.

Serve at room temperature with warm Almond Flour Flatbreads, fresh vegetables or as part of a spring or summer grazing platter.