• 3 large red capsciums (bell peppers) or 6 red pointed (bullhorn) types
  • 80g walnuts or nuts of your choice
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 1/2 teaspoon sea salt and black pepper to taste.

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more

I love to serve this dip with fresh crunchy celery, cucumber, and carrot sticks.  

If you've made too much, it makes a fabulous tasty sauce substitute on barbecued steaks.  It keeps up to 3 days stored in the refrigerator.

Total votes: 718


  1. Preheat oven to 200 degrees celcius 
  2. Line baking tray with baking paper and place capsicums onto tray
  3. Roast for 30-40 minutes or until the skin blackens and capsicums are soft
  4. Remove from the oven.  Place on a cool tray and cover with cling film allowing them to cool (the steam helps you remove the skins easier).  You should have 500g cooked weight.
  5. Remove skins from the capsicum.
  6. Combine capsicum with the walnuts, olive oil, pomegranate molasses, salt and pepper in a food blender/processor.
  7. Blend until smooth and creamy.

Tips from the author

Recipe courtesy of Teresa Cutter, The Healthy Chef.

Related salads chosen by others

Want to stay up-to-date? Subscribe to our newsletter!