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RECIPE
13 INGREDIENTS 10 STEPS 1hr

Roasted Red Pepper and Walnut Dip

5.0
1 Ratings
Editor's Choice
Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.
Roasted Red Pepper and Walnut Dip Recipe | SideChef
Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
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My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
1hr
Total Time
$1.87
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
Walnuts
2 cloves
Garlic , peeled
1
Lemon , zested
1 tsp
Ground Cumin
1/2 tsp
1/4 tsp
Cayenne Pepper
1 handful
to taste
Pita Bread
or Chips or Crackers
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
344
FAT
31.1 g
PROTEIN
6.0 g
CARBS
15.1 g

Cooking Instructions

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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 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 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 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.
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) , Lemon (1) , Lemon Juice (1 Tbsp) , 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.

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Nutrition Per Serving
Calories
344
% Daily Value*
Fat
31.1 g
40%
Saturated Fat
3.4 g
17%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.1 g
5%
Fiber
5.1 g
18%
Sugars
5.8 g
--
Protein
6.0 g
12%
Sodium
343.7 mg
15%
Vitamin D
--
--
Calcium
46.0 mg
4%
Iron
1.7 mg
9%
Potassium
416.1 mg
9%
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