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Roasted Red Pepper Walnut Dip

Creamy roasted red pepper walnut dip in a rustic bowl with pita chips.
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This dip is a creamy, smoky, and sweet blend of toasted walnuts and roasted red peppers. It comes together quickly in a food processor and is perfect for parties or snacking. It is naturally vegan, gluten-free, and dairy-free.

Ingredients

Scale
  • 1 1/2 cups raw walnuts
  • 12 oz jarred roasted red peppers, drained well (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tbsp fresh lemon juice (about 1/2 a lemon)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Let cool slightly.
  2. While walnuts cool, thoroughly drain the roasted red peppers. Pat them very dry with paper towels to remove excess liquid.
  3. In a food processor, combine the cooled walnuts, dried peppers, garlic, lemon juice, smoked paprika, cumin, salt, and black pepper.
  4. Pulse the mixture 8-10 times until it becomes crumbly. Scrape down the sides of the bowl.
  5. With the food processor running, slowly drizzle in the 1/4 cup of olive oil. Process for 60-90 seconds until completely smooth and creamy.
  6. Taste and adjust seasoning with more salt, lemon, or red pepper flakes if desired.
  7. Transfer to a serving bowl. Drizzle with additional olive oil and a sprinkle of smoked paprika before serving.

Notes

Toasting the walnuts is essential for flavor. Ensure peppers are well-drained for a thick dip. For a nut-free version, use toasted sunflower seeds. Dip can be made ahead and stored in the fridge for up to 5 days or frozen for 3 months.

Nutrition

Find it online: https://harmonymeal.com/roasted-red-pepper-walnut-dip-2/