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Red Pepper Walnut Dip

A creamy dip made with roasted red peppers and walnuts
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: vegan recipe
Servings: 8 servings
Calories: 80kcal

Ingredients

  • 3 red peppers
  • 1 tablespoon olive oil
  • ½ cup walnuts
  • 1 teaspoon chilli flakes
  • 1 teaspoon cumin
  • 2 cloves garlic peeled & chopped
  • 2 teaspoons lemon juice
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Place the peppers on a baking tray and brush with the olive oil.
  • Roast the peppers for 30 minutes, turning over half-way through cooking.
  • Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap to trap the steam from the peppers. This helps with peeling them.
  • Allow the peppers to cool, then remove the plastic wrap from the bowl and peel the skin from the peppers.
  • Remove the seeds and cut the peppers into strips.
  • Place the pepper strips into a food processor with the walnuts, chilli, cumin, garlic, lemon juice and salt.
  • Blitz into a smooth paste. You might want to add additional olive oil if the paste is not smooth enough.
  • Serve in a bowl at room temperature.

Notes

This makes 8 small servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Fiber: 2g