Roasted Red Pepper and Walnut Dip
Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
step 2
Deseed and cut the Red Bell Peppers (3) into quarters.
step 3
Rub the red peppers with Olive Oil (1 tsp) and put them on the baking sheet.
step 4
Roast for 35 to 40 minutes or until they are blackened and blistered in a couple of places. Turn down the oven temperature to 325 degrees F (160 degrees C).
step 5
As soon as they come out of the oven, transfer the peppers into a bowl and cover it with plastic wrap. Let it sit for 10 to 15 minutes.
step 6
Spread the Walnut (1 cup) in a separate baking sheet and toast for 7 to 9 minutes. Make sure to keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.
step 7
Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor.
step 8
Add in the Olive Oil (3 Tbsp), Garlic (2 cloves), zest and juice from Lemon (1), Ground Cumin (1 tsp), Paprika (1/2 tsp), Cayenne Pepper (1/4 tsp), Coarse Sea Salt (1/2 tsp), and cooled walnuts.
step 9
Process until smooth, but still chunky. Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with Fresh Parsley (1 handful) and a couple of walnut pieces.
step 10
Serve with Pita Bread (to taste), chips, or crackers of your choice.
