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This mouth-watering dip is the ultimate way to kick-off a feast.

  • Serves8
  • Cook time20 minutes
  • Prep time10 minutes, + cooling time
Char grilled capsicum dip with walnuts and parsely, served with grilled pita bread


  • 4 red capsicums
  • 2 tsp extra virgin olive oil
  • 8 small pita breads, divided
  • 4 garlic cloves
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 1/2 cups (150g) walnuts
  • 1/4 cup (60ml) lemon juice
  • 1 cup (250ml) extra virgin olive oil, extra
  • Flat-leaf parsley leaves, to serve
  • Chopped toasted walnuts, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 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. Step 2

    Barbecue 1 pita bread until lightly charred. Set aside to cool slightly. Tear into pieces.
  3. Step 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. Step 4

    Barbecue remaining pita bread for 1 min each side or until lightly charred and warmed through. Serve with the dip.