Tangy Roast Pepper Walnut Dip
Bursting with bold flavors and rich textures, this Tangy Roast Pepper Walnut Dip is a Mediterranean-inspired delight that’s perfect for any occasion. Roasted red bell peppers lend a subtle smokiness, while toasted walnuts provide a creamy, nutty base. A squeeze of fresh lemon juice and a hint of garlic add just the right amount of tangy brightness, balanced perfectly with the earthiness of cumin and paprika. Ready in under 40 minutes, this easy dip is not only vegan and gluten-free, but also incredibly versatile—serve it with pita bread, veggie sticks, or crackers, or use it as a zesty spread for wraps and sandwiches. Whether as an appetizer or a healthy snack, this vibrant dip is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large red bell peppers
- 1 cup walnuts
- 3 tablespoons olive oil
- 2 medium garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil. Place the red bell peppers on the sheet and roast them in the oven for 20-25 minutes, turning halfway through, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl tightly with plastic wrap and let the peppers rest for 10 minutes to steam. This will make it easier to peel them.
While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool.
Once the peppers are cool enough to handle, peel off the skins, remove the stems, and discard the seeds. Roughly chop the roasted peppers and set them aside.
In a food processor, combine the roasted peppers, toasted walnuts, olive oil, garlic cloves, lemon juice, ground cumin, paprika, salt, and black pepper.
Blend the mixture until it reaches a smooth and creamy consistency. Taste and adjust the seasoning, adding more salt or lemon juice if desired.
Transfer the dip to a serving bowl. Optionally, garnish with chopped parsley for a fresh and vibrant touch.
Serve the tangy roast pepper walnut dip with pita bread, fresh vegetables, crackers, or as a spread for sandwiches and wraps.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
