Recipe provided by Carman's
Serves 6-8 as a snack
120g skinless hazelnuts
400g grilled red capsicum (from jar or deli)
2 cloves garlic, crushed
170g tin tomato paste
Small handful of flat-leaf parsley
1 tbsp white wine vinegar
1 tbsp brown sugar
1 tsp sea salt
125m light olive oil
Extra hazelnuts, grilled capsicum and parsley to decorate (optional)
Carman’s Crackers, to serve
Spread hazelnuts on a large, microwave-safe plate. Microwave on low for 1 mins, stopping half way and stirring, or until they become light golden in colour and become fragrant.
Combine toasted nuts with all other ingredients (except oil) in a food processor. Blend until chopped but still chunky. With the food processor running, add oil in a slow stream until all incorporated.
Spoon into a bowl and decorate with extra grilled capsicum, whole and chopped hazelnuts and parsley leaves to serve.
Serve with Carman’s Crackers.