Roasted Red Pepper Walnut Dip
It's smoky, vibrant and perfect for elevating a snack, aperitivo or meal!
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!