Course Dip
Cuisine Israeli
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Author Simon Hall


  • 3 large red capsicums
  • 1/2 cup walnuts
  • 1 large red chilli halved and deseeded
  • 2 cloves raw garlic
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp ground cumin
  • 2 tsp Aleppo chilli flakes (optional)
  • 2-3 tbsp pomegranate molasses


  1. Place the whole capsicums directly onto the stovetop burner to char. Depending on the size of your capsicums, I usually do 2 smaller ones on the largest burner and on that is smaller. Cook for about 20 minutes, turning them over every 5 minutes or so. You want them to be black on the outside and soft and tender in the middle, with juices starting to leak out. If you don’t have a gas stovetop, you can roast them in the oven for about 40 minutes or chargrill them on a barbeque.

  2. While the capsicums are cooking, place all the other ingredients in a food processor (a smaller one is fine).

  3. Once the capsicums have broken down and soft, transfer them to a chopping board and peel off the black skins. Remove the tops and seeds and place them in the processor. 

  4. Blitz on low for 1 minute or so until it becomes a thick, slightly chunky puree

  5. Taste, and adjust the flavour to your liking with more salt, lemon, pepper or chilli.

  6. Serve with bread or as an accompaniment to any other dish.