Roasted Red Pepper and Walnut Dip
A flavorful roasted red pepper and walnut dip, perfect for serving with pita bread, chips, or crackers.
Ingredients
Main Ingredients
- 3pieceLarge Red Bell Peppers
- 1tspOlive Oil
- 3tbspOlive Oil
- 1cupWalnut
- 2cloveGarlic
- 1pieceLemon, zested and juiced
- 1tspGround Cumin
- Paprika, as needed
- Cayenne Pepper, as needed
- Coarse Sea Salt, as needed
- 1handful Fresh Parsley
- Pita Bread, chips, or crackers to taste
How to make Roasted Red Pepper and Walnut Dip
Preparation
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 peppers into quarters.
Rub the red peppers with 1 tsp of olive oil and place them on the baking sheet.
Roasting and Toasting
Roast the peppers 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 walnuts on a separate baking sheet and toast for 7 to 9 minutes. Keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.
Blending and Serving
Peel the skins off the peppers and transfer them into the bowl of a food processor.
Add in 3 tbsp of olive oil, garlic, lemon zest and juice, ground cumin, paprika, cayenne pepper, coarse sea salt, and cooled walnuts.
Process until smooth but still chunky. Taste for seasoning and adjust if necessary.
Place the dip in a bowl and garnish it with fresh parsley and a couple of walnut pieces.
Serve with pita bread, chips, or crackers of your choice.
Tips & Tricks
Keep a close eye on the walnuts while toasting as they can burn easily.
Adjust the seasoning to your taste by adding more paprika, cayenne pepper, or salt.
FAQS
How do I store leftover roasted red pepper and walnut dip?
To store leftover roasted red pepper and walnut dip, transfer it to an airtight container and refrigerate. It should stay fresh for up to 5 days. For longer storage, you can freeze the dip in a freezer-safe container for up to 3 months. Just make sure to thaw it in the refrigerator before serving.
What are some good substitutions for walnuts in this roasted red pepper dip?
If you're looking for a nut-free option or have a nut allergy, you can substitute walnuts with sunflower seeds or pumpkin seeds. For a different flavor profile, try using pecans or almonds, but keep in mind that the taste will vary slightly from the original recipe.
Can I make this roasted red pepper and walnut dip vegan?
Yes, this roasted red pepper and walnut dip is naturally vegan as it does not contain any animal products. Just ensure that any additional ingredients you use, such as crackers or pita bread, are also vegan-friendly.
What can I serve with roasted red pepper and walnut dip?
This roasted red pepper and walnut dip pairs wonderfully with pita bread, tortilla chips, or crackers. You can also serve it with fresh vegetables like carrot sticks, cucumber slices, or bell pepper strips for a healthy snack option.
How long does it take to prepare roasted red pepper and walnut dip?
The total time to prepare roasted red pepper and walnut dip is approximately 50 to 60 minutes, including roasting the peppers and toasting the walnuts. The actual hands-on prep time is minimal, making it a quick and easy appetizer to whip up!
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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