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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 Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
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My name is Aysegull, but feel free to call me “Ice,” as most friends do.
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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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
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.

Rate & Review

5.0
1 Ratings
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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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