Roasted Red Pepper and Walnut Dip

I had the Good Egg version of this and it was soooo good. I accidentally recycled the carton before I could take a pic. So, I searched the internet and came up with this. It’s definitely not the same. But it is still really good.

Roasted Red Pepper Walnut Dip

  • 2 red bell peppers
  • 1 1/2 cup walnuts, raw and unsalted
  • 3 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp red chili flakes
  • 1/4 lemon juice
  • 2 1/2 Tbsp pomegranate molasses
  • 2 Tbsp rice bran oil
  • S&P

Preheat oven to 350. On a baking sheet, spread out walnuts. Bake until fragrant and slightly golden. Approx 15 mins.

Roast red peppers over a gas stove, on a grill or under the broiler until they’re charred. Put them in a bowl and cover with a tea towel. Let steam for approx 15 mins.

Peel charred skin off peppers, deseed and place in the blender. Add everything else to the blender but the oil. Once blended, slowly add the oil with the amount dependent on your desired thickness.

Enjoy with fresh veggies, crackers or naan.

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