Roasted Red Pepper and Walnut Dip: Week 1 November 2019

Prep Time: 10 mins   Total Time: 60 mins   Serves: 4

Ingredients:   Resource from

3 large red peppers, cut into large pieces

1 teaspoon + 3 tablespoons olive oil, divided

1 cup walnuts

2 garlic cloves, peeled

zest of a lemon

1 tablespoon lemon juice, freshly squeezed

1 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon coarse sea salt

a handful of fresh parsley, chopped

pita bread, toasted – or any other chips/crackers of your choice


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Rub the red peppers with a teaspoon of olive oil and put them on the baking sheet. Roast for 35-40 minutes or until they are blackened and blistered in a couple of places.

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 10-15 minutes.

Turn down the oven temperature to 325 degrees. Spread the walnuts in a separate baking sheet and toast for 7-9 minutes,. Make sure to keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.

Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor. Add in the garlic cloves, rest of the olive oil, lemon zest, lemon juice, cumin, paprika, cayenne pepper, salt, and now-cooled walnuts. Process until smooth, but still chunky.

Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with fresh chopped parsley and a couple of walnut pieces. Serve it with pita bread, chips, or crackers of your choice.


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