Enjoy the rich, smoky flavors of this Roasted Red Pepper & Walnut Dip, a creamy and flavorful vegan spread inspired by Middle Eastern cuisine. Blended with spices and served with crispy pita chips, this dip is perfect for a picnic or as a crowd-pleasing appetizer for any gathering.
Ingredients
- 2 large red bell peppers
- 1 cup walnuts toasted
- 1 clove garlic
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pita chips for serving
Instructions
- Roast the Red Peppers: Preheat your oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes.
- Peel off the skins, remove the seeds and stems, and roughly chop the peppers.
- Prepare the Walnuts: Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant. Allow them to cool.
- Make the Dip: In a food processor, combine the roasted red peppers, toasted walnuts, garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and black pepper.
- Blend until smooth, scraping down the sides as needed to ensure all ingredients are well incorporated.
- Serve: Transfer the dip to a serving bowl and serve with pita chips.
Notes
Enjoy this delicious Roasted Red Pepper and Walnut Dip, a vibrant and healthy addition to your picnic spread. This dip, inspired by Middle Eastern flavors, brings a smoky and nutty taste that pairs perfectly with crispy pita chips.
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