Description
Roasted Red Pepper Walnut Dip is a bold and creamy Middle Eastern–inspired spread made from roasted red peppers, toasted walnuts, garlic, olive oil, and spices. Perfect as a dip, spread, or sauce, it’s smoky, nutty, tangy, and incredibly easy to make.
Ingredients
- 2 roasted red peppers (jarred or homemade)
- 3/4 cup toasted walnuts
- 2 garlic cloves
- 2 tbsp olive oil (plus more for drizzling)
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: 1/4 tsp red pepper flakes (for heat)
- Optional: 1 tsp pomegranate molasses or 1 tsp balsamic vinegar (for tang)
- Optional: 2 tbsp breadcrumbs (for thicker texture)
Instructions
Toast walnuts in a dry skillet over medium heat for 5–7 minutes, stirring often, until golden and fragrant. Let cool.
- If using jarred peppers, drain and pat dry. If using homemade roasted peppers, peel and deseed them once cooled.
- In a food processor or blender, combine roasted red peppers, cooled walnuts, garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper.
- Blend until smooth, scraping down the sides as needed. Add red pepper flakes, pomegranate molasses, or breadcrumbs if desired, and blend again to combine.
- Taste and adjust seasoning as needed. Add more lemon juice for brightness or breadcrumbs for a thicker dip.
- Transfer to a bowl, drizzle with olive oil, and garnish with chopped walnuts or herbs if desired. Serve chilled or at room temperature.
Notes
- This dip tastes even better after a few hours in the fridge as the flavors meld.
- For a smoky version, use smoked paprika and grilled red peppers.
- Use a blender if you don’t have a food processor—just add a bit more oil or liquid to help blend.
- To make it nut-free, substitute sunflower seeds or pumpkin seeds for walnuts.
- Serve with pita chips, fresh veggies, crusty bread, or use as a spread for wraps and sandwiches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tbsp
- Calories: 110
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
