Recipe of the Week - Roasted Red Pepper and Walnut Dip
Posted on August 29, 2018 | Recipe
This roasted red pepper and walnut dip recipe from The Dirty Sifter is a bit of game changer! It is surprisingly flavorful and perfect for a potluck or game night. If you find yourself grabbing more peppers at market than you can stir-fry, roast them in the oven and blend them into this creamy dip.
- 2-3 red bell peppers, or 3-4 smaller Italian sweet red peppers
- virgin or refined coconut oil, for smearing on the skin of the peppers for roasting
- 1 cup walnuts (or substitute hickory nuts!)
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- pinch cayenne pepper
- 4 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp lemon zest
- 2 large garlic cloves
- Fresh parsley, for garnish
- Optional: 1 to 2 cups garbanzo or cannellini beans
1. Roast the whole red peppers and walnuts: preheat oven to 400F. Line a baking sheet with parchment. Spread the walnuts on 1/3 of the baking sheet. Wash and dry red peppers, and smear the coconut oil in a thin layer all over the skin. Place on the lined baking tray away from the walnuts. Set a timer for 10 minutes, and remove the walnuts after this time. Return the red peppers to the oven for 30-40 minutes, until the peppers are starting to blister and darken in spots. Take out of the oven, and carefully transfer to a large glass or metal bowl. Cover with plastic wrap or a towel, and allow to cool for 10-15 minutes. This time cools the peppers, and also allows the pepper skins to contract, making them easy to peel off. Peel and seed the peppers, reserving juices if possible. At this point, you can refrigerate in a bag or covered container for a few days, or freeze in a bag with the air removed, for up to 1 month for future use.
2. Place all the ingredients in a blender or food processor. Puree, adding 1 TB of water at a time if needed to help the mixture blend. Taste and adjust seaonings as needed. Store in a covered container in the fridge for up to 1 week.