Name: Roasted Red Pepper and Walnut Dip
Total time: PT3600.0S
Yield: 4
Ingredients: 3 Red Bell Pepper; 1 teaspoon Olive Oil; 3 tablespoon Olive Oil; 1 cup Walnut; 2 clove Garlic; 1 Lemon; 1 teaspoon Ground Cumin; 1/2 teaspoon Paprika; 1/4 teaspoon Cayenne Pepper; 1/2 teaspoon Coarse Sea Salt; 1 handful Fresh Parsley; to taste Pita Bread

Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.

Oven

Beginner

Date Night

Roasted Red Pepper and Walnut Dip

calories

total_fat

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Red Bell Pepper

Olive Oil

teaspoon

tablespoon

Walnut

Garlic

clove

Lemon

Ground Cumin

Paprika

Cayenne Pepper

Coarse Sea Salt

Fresh Parsley

handful

Pita Bread

to taste

Food Processor

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Deseed and cut the Red Bell Pepper (3  N/A) into quarters.

Deseed and cut the Red Bell Pepper (3) into quarters.

Rub the red peppers with {@0:} and put them on the baking sheet.

Rub the red peppers with Olive Oil (1  teaspoon) and put them on the baking sheet.

Rub the red peppers with Olive Oil (1 teaspoon) and put them on the baking sheet.

Roast for 35 to 40 minutes or until they are blackened and blistered in a couple of places. Turn down the oven temperature to 325 degrees F (160 degrees C).

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 to 15 minutes.

Spread the {@0:} in a separate baking sheet and toast for 7 to 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.

Spread the Walnuts (1  cup) in a separate baking sheet and toast for 7 to 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.

Spread the Walnut (1 cup) in a separate baking sheet and toast for 7 to 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.

Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor.

Add in the {@3:}, {@5:}, zest and juice from {@6:}, {@2:}, {@4:}, {@1:}, {@0:}, and cooled walnuts.

Add in the Olive Oil (3  tablespoon), Garlic (2 clove) [peeled], zest and juice from Lemon (1 N/A) [zested, juiced], Ground Cumin (1 teaspoon), Paprika (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Coarse Sea Salt (1/2 teaspoon), and cooled walnuts.

Add in the Olive Oil (3 tablespoon), Garlic (2 clove), zest and juice from Lemon (1), Ground Cumin (1 teaspoon), Paprika (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Coarse Sea Salt (1/2 teaspoon), and 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 {@0:} and a couple of walnut pieces.

Process until smooth, but still chunky. Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with Fresh Parsley (1 handful) and a couple of walnut pieces.

Serve with {@0:}, chips, or crackers of your choice.

Serve with Pita Bread ( to taste), chips, or crackers of your choice.

Serve with Pita Bread (to taste), chips, or crackers of your choice.

Roasted Red Pepper and Walnut Dip

5.0

1HR

$1.80

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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