This is the dip that my daughter and I made with Red Capsicums that had been dumped in bin. Food waste is becoming a serious social problem in Australia where I live. Still edible vegetables and fruit that stores can’t sell should be utilised, but they are actually wasted. Wonky vegetables and fruit are the same. Well, wilting OR wonky Capsicums are perfectly suitable to make this delicious dip.


4 to 6 Servings


2 to 3 Red Capsicums
*Note: You can use store-bough already grilled OR roasted Red Capsicum pieces.
Olive Oil for cooking Capsicums
100g (1 cupful) Walnuts *toasted
50g (1/2 heaped-cup) ‘Panko’ Breadcrumbs *toasted
3 to 4 tablespoons Extra Virgin Olive Oil
1 clove Garlic *grated
2 tablespoons Tomato Paste
2 tablespoons Pomegranate Molasses
1 teaspoon Ground Paprika
1 teaspoon Sumac
1/2 teaspoon Salt *alter the amount
1/2 teaspoon Ground Chilli *alter the amount
Additional Cold Water as required

  1. Cut each Capsicum in half, lightly oil them, and roast in the hot oven of 30 minutes OR you might prefer grilling them over flames. Cover until cooled, then remove skins. Cut into smaller pieces.
  2. Toast Walnuts in a small frying pan until lightly browned, transfer to a plate, and and set aside. Toast ‘Panko’ Breadcrumbs in the frying pan until lightly browned.
  3. Place all ingredients in a food processor, and process into a paste. The texture can be coarse OR smooth. If you want to make the paste softer, add some Cold Water.
  4. Taste it, and add extra Salt OR Chilli if required. Enjoy with Crusty Bread, Flatbread, Cracker Biscuits, etc.