Roasted Red Pepper and Walnut Dip

A Roasted Red Pepper Walnut Dip that is clean, fresh, irresistible and secretly vegan. With all the benefits of red bell peppers and a few pantry staples, it’s a recipe that offers a fun twist on vegetables. It makes the perfect appetizer dip or spread to share with all your friends!

Course Dips

Cuisine Middle Eastern

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (1 1/2 cups)

Calories 172kcal

Author Aysegul Sanford

Ingredients

3 large red peppers cut into large pieces
1 teaspoon + 3 tablespoons olive oil divided
1 cup walnuts
2 garlic cloves peeled
zest of a lemon
1 tablespoon lemon juice freshly squeezed
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse sea salt
a handful of fresh parsley chopped
pita bread toasted – or any other chips/crackers of your choice

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Rub the red peppers with a teaspoon of olive oil and put them on the baking sheet. Roast for 30-35 minutes or until they are blackened and blistered in a couple of places.
As soon as they come out of the oven, transfer the peppers into a bowl and cover it with plastic wrap. Let it sit for 10-15 minutes.
Turn down the oven temperature to 325 degrees. Spread the walnuts in a separate baking sheet and toast for 7-9 minutes. Make sure to keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.
Peel the skins off the peppers and transfer them into the bowl of a food processor. Add in the garlic cloves, rest of the olive oil, lemon zest, lemon juice, cumin, paprika, cayenne pepper, salt, and now-cooled walnuts. Process until smooth, but still chunky.
Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with fresh chopped parsley and a couple of walnut pieces. Serve it with pita bread, chips, or crackers of your choice.

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