Roasted Capsicum & Sundried Tomato Dip

I haven't bought premade dips in a few years due to the nasties that get added to them.  Plus it is so easy to make your own dips at home, full of real and wholesome ingredients.  This particular dip requires a little prep time with roasting the capsicum and nuts, but apart from that, it takes almost no time at all to make!  It makes a great little afternoon snack on the weekend.

Ingredients:
- 1 red capsicum
- 1/2 cup raw cashews or macadamias
- 1/2 cup organic sundried tomatoes (make sure they are additive free - it can be difficult to find additive free sundried tomatoes in the supermarket - I used Organico brand which I bought from an organic health food store)
- 1 fresh tomato, halved
- 2 tbsp extra virgin olive oil
- 1 garlic clove, peeled
- 2 tbsp nutritional yeast flakes (or parmesan/pecorino if you're OK with dairy)
- Squeeze of fresh lemon or lime juice
- 1 tbsp fresh parsley
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tsp onion powder
- Sea salt and pepper to taste

Method:
1.  Preheat oven to 180 degrees and line a baking tray with baking paper.  Put the whole capsicum onto the baking tray and also the raw nuts.  Put into the oven. 

2.  After around 10 minutes or when the nuts are looking lightly roasted, remove them from the oven.  Put the capsicum back in the oven for another 10 minutes or until it is soft.  Remove from the oven and allow to cool to room temperature.

3.  When the capsicum has cooled down, peel it (the skin should just pull away easily) and discard the skin and seeds.

4.  Add the capsicum flesh along with all the other ingredients to Thermomix or food processor.  Pulse a few times until the desired consistency is reached.  We had this dip with cucumber slices!