Red Pepper & Walnut Dip

This creamy red pepper and walnut dip blends the smoky sweetness of roasted red peppers with the rich crunch of toasted walnuts, creating a perfect vegan appetizer. Enhanced with fresh garlic, parsley, and aromatic spices, it’s a nutritious and flavorful addition to any snack board or gathering.

Time to read: 4 min | Time: Bake 25 min + Prep 10 min | Yields: 10 servings

Ingredients

• 6 roasted red peppers (see method)

• 5 cloves garlic

• 10 parsley springs

• 3/4 cup (80 g) toasted walnut

• 1.5 tablespoon tomato paste

• 2 tablespoons olive oil

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chili (red pepper flakes)

• 1/2 teaspoon salt

Method

ROAST PEPPERS

1.  Preheat your oven to 485°F (250°C). This high temperature is ideal for quickly charring the peppers' skin while keeping the flesh tender.

2.  Wash the peppers thoroughly. Place peppers on a baking sheet lined with parchment paper in a single layer.

3. Roast the peppers for about 20-30 minutes, turning occasionally (every 10 minutes).

4. You want the skin to blister and char slightly. It’s normal for the skin to blacken in spots.

5. Once the peppers are roasted and charred, remove them from the oven. For easy skin removal, place the peppers in a bag or bowl and cover them with plastic wrap or a lid to create steam. Let them sit for about 10-15 minutes.

6. The steam will loosen the skins, making them easier to peel off. Peel off the skins and remove the stems and seeds. Place the peppers in a colander for 10 minutes to drain excess water.

MAKE DIP

1. Add roasted peppers, parsley, garlic, and walnuts to a bowl of the food processor and blend until everything is finely chopped and starts to look like a dip.

2. Add tomato paste, olive oil,  cumin, salt, red pepper flakes and pulse to combine. Season to taste with salt and red pepper flakes.

3. Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil and ½ teaspoon red pepper flakes in the well. Crush the walnuts between your fingers and sprinkle over the top.

Nutrition facts per one serving (50 g):

Energy: 98 kcal | Carbs: 4 g | Protein: 2 g | Fat: 9 g

Video: Red Pepper and Walnut Dip