Growing up in Luxembourg, where you have access to real good bread and international foods my love for dips and spreads has grown enormously over the years. I love them with freshly chopped veg, crunchy pizza bread or spread on toast. Or shall I say especially on toast. The doughy flavours form the bread combined with the charged flavour of a good dip are just a perfect combination.
It all started when I discovered hummus in Lebanon. I remember my friendly telling his mom that I haven’t eaten anything but hummus ‘the whole day’. Ive already mentioned this in my hummus post, I know, but this anecdote is just so on point. I love discovering new foods. I’ve definitely eaten my way through Lebanese cuisine, but when it comes down to it hummus is all I need and actually want. It’s so pure.
I think we can all agree that I cannot eat hummus all day every day. That is correct, and if you’ve been following me for a while, and see the bits and bobs I post on Instagram, you know well that my meals are very diverse and mostly well-balanced. Every now and then, when I don’t have plans or duties on Saturday mornings I’ll just brunch at home with fresh fruit, granola and various dips and bread. It’s a rollercoaster of flavours and textures yet they all have something in common: they’re delicious. But what makes a genuinely good dip? They’re always creamy even when sometimes slightly chunky. But in a good way. They contain at least one grain, vegetables a little bit of acidity and good quality olive oil. As Thomas Hümbs from Das grosse Backen would say: es hat die Säure, es hat den Crunch. (literally: it contains the acidity and the crunch it needs)
Why you’ll love this recipe?
Bold and smoky flavour: The roasted red peppers and walnuts create a rich, smoky taste with a hint of natural sweetness.
Creamy with a crunchy twist: Blended smooth yet retaining a slight nutty texture, this dip is both creamy and incredibly textured.
Versatile and crowd-pleasing: Perfect as a spread, dip, or sauce, it pairs beautifully with fresh veggies, crackers or grilled meats.
Nutrient-packed and flavourful: Made with wholesome ingredients like walnuts, peppers and olive oil, this dip is as nutritious as it is delicious.
Roasted Red Pepper Walnut Dip
Ingredients
- 3 red bell peppers
- 3 tbsp olive oil
- 1 tsp olive oil
- 2 small garlic cloves
- 1 lemon (juice only)
- 1 tsp ground cumin
- 1 ½ tsp smoked paprika
- ⅓ tsp cayenne pepper
- salt to taste
Instructions
- Preheat the oven to 200°
- Cut the bell peppers in half, remove stems, seeds and membranes. Place the peppers on a parchment paper lined baking tray with the cut side down. Rub with 1 tsp of olive oil, then roast for 40 minutes until the skins are very dark and blistered.
- Now transfer the peppers to a bowl and cover it with plastic wrap. Wait ten minutes, remove the wrap and let cool a few more minutes before removing the skin.
- Reduce the heat to 160°. Spread the walnuts on another parchment paper lined baking tray and toast for 7 minutes max, as the nuts should not burn. Set aside to cool.
- In a food processor blitz the garlic until finely chopped. Add peppers, walnuts, olive oil, spices and lemon juice and blitz until your preferred consistency. Season with salt to taste. Garnish with a few walnut chunks and parsley.
- Enjoy!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
