Curtis Stone's Charred Capsicum Dip

Method

1. Prepare a barbecue for high heat. Lightly brush capsicums with the oil. Barbecue capsicums, turning occasionally, for 12 mins or until charred and blistered all over. Transfer to a heatproof bowl. Cover and set aside to cool slightly.
2. Barbecue 1 pita bread until lightly charred. Set aside to cool slightly. Tear into pieces.
3. Peel, seed and coarsely chop the capsicum. In a food processor, process the garlic, cayenne pepper, cumin and 3 tsp salt. Add the chargrilled pita bread and pulse until finely chopped. Add the capsicum, walnuts, lemon juice and extra oil. Pulse until the mixture is well combined but still chunky. Spoon the capsicum mixture into a serving bowl. Garnish with the parsley and toasted walnut.
4. Barbecue remaining pita bread for 1 min each side or until lightly charred and warmed through. Serve with the dip.