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Roasted Red Pepper and Walnut Dip
Recipe

12 INGREDIENTS • 10 STEPS • 1HR

Roasted Red Pepper and Walnut Dip

5
1 rating
Editor's Choice
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Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.
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Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.
1HR
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 tsp
Olive Oil
3 Tbsp
Walnut
1 cup
Walnut
Garlic
2 cloves
Garlic, peeled
Lemon
1
Lemon, zested, juiced
zest from whole lemon plus 1 Tbsp juice per 4 servings
Ground Cumin
1 tsp
Ground Cumin
Paprika
1/2 tsp
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Fresh Parsley
1 handful
Pita Bread
to taste
Pita Bread
or Chips or Crackers
Nutrition Per Serving
VIEW ALL
Calories
336
Fat
32.0 g
Protein
6.0 g
Carbs
12.1 g
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Roasted Red Pepper and Walnut Dip
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Fool Proof Living
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
step 2
Deseed and cut the Red Bell Peppers (3) into quarters.
step 2 Deseed and cut the Red Bell Peppers (3) into quarters.
step 3
Rub the red peppers with Olive Oil (1 tsp) and put them on the baking sheet.
step 4
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).
step 4 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).
step 5
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.
step 6
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.
step 7
Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor.
step 7 Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor.
step 8
Add in the Olive Oil (3 Tbsp), Garlic (2 cloves), zest and juice from Lemon (1), Ground Cumin (1 tsp), Paprika (1/2 tsp), Cayenne Pepper (1/4 tsp), Coarse Sea Salt (1/2 tsp), and cooled walnuts.
step 9
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.
step 10
Serve with Pita Bread (to taste), chips, or crackers of your choice.
step 10 Serve with Pita Bread (to taste), chips, or crackers of your choice.
Tags
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Appetizers
Dairy-Free
American
Shellfish-Free
Vegan
Vegetarian
Mediterranean
Side Dish
Spreads & Dips
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