Roasted red pepper dip recipe ~ learn how to make an easy dip recipe with roasted red pepper with walnuts and garlic as other key ingredients. An easy party dip recipe you can serve either with toasted pita bread triangles or vegetable crudités.
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- Roasted red pepper dip recipe Ingredients Instructions
I first tasted this roasted red pepper dip at a friend Priya’s place when she had us over for dinner. She had made this and some hummus to serve with toasted pita bread and both TH and I fell in love, being the dip lovers we are. Although we love a snack of vegetable sticks (called crudités if you want to sound fancy) with dips, I rarely make anything beyond an occasional hummus at home. That changed once we tasted this! I have since made this roasted red pepper dip at least 4 times, when entertaining and also when we just felt like having some.
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The dip is naturally cream because of the walnuts and the olive oil we add and has a lovely deep flavour from the roasted bell pepper we add. Buy large, firm, red bell peppers to make this dip and you won’t be disappointed. Original recipe is from here . I have found that pita chips or toasted and cut up pita bread tastes best with it but use however you wish, even slathered on toasted bread or as based to a sandwich with vegetables, meat patty, etc.
You may also enjoy: Hummus recipe Walnut basil pesto Chunky tomato salsa Focaccia caprese
Roasted red pepper dip recipe
Ingredients
- 2 cups raw unsalted walnutss
- ½ teaspoon cumin powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 4 cups roasted red bell pepper see below for how-to
- 1 garlic clove minced
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
Instructions
For Roasting Red Peppers
- Wash the peppers and wrap each one in aluminium foil
- On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don’t worry about the foil burning, it won’t and is fire-safe
- Unwrap carefully, there will be trapped steam inside
- The pepper should have some charred parts of the skin and be soft overall
- Gently cut open, remove the burnt parts of the skin and the seeds
- Chop into pieces and set aside
To Prepare the Dip
- Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer and pulse to a coarse powder
- Add the chopped pepper along with the olive oil and lemon juice
- Grind to a fine paste. Add more oil if the dip is too thick and mix well
- Adjust and add more salt if needed
- Serve with pita bread or vegetable sticks
Step by Step Red Pepper Dip Recipe
For Roasting Red Peppers: Wash the peppers and wrap each one in aluminium foil
Pin Pin On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don’t worry about the foil burning, it won’t and is fire-safe
Pin Unwrap carefully, there will be trapped steam inside. The pepper should have some charred parts of the skin and be soft overall
Pin Gently cut open, remove the burnt parts of the skin and the seeds
Pin Chop into pieces and set aside
Pin To Prepare the Dip: Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer
Pin
and pulse to a coarse powder
Pin Add the chopped pepper along with the olive oil and lemon juice
Pin Pin Pin Grind to a fine paste. Add more oil if the dip is too thick and mix well
Pin Adjust and add more salt if needed. Serve with pita bread or vegetable sticks.
Notes
- I have tried this roasted red pepper dip recipe with baked, unsalted walnuts and that works well too although the flavour of walnuts is much stronger.
- You can also use roasted red pepper in jars available readymade in some supermarkets but freshly roasted ones have a much better flavour.
- Store leftover dip in an airtight container in the refrigerator and use up within a day.
For roasted red pepper dip recipe in Hindi, Spanish, French, etc please use the Google translate button in the sidebar.
Roasted red pepper dip recipe
Ingredients
- 2 cups raw unsalted walnutss
- ½ teaspoon cumin powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 4 cups roasted red bell pepper see below for how-to
- 1 garlic clove minced
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
Instructions
For Roasting Red Peppers
- Wash the peppers and wrap each one in aluminium foil
- On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don’t worry about the foil burning, it won’t and is fire-safe
- Unwrap carefully, there will be trapped steam inside
- The pepper should have some charred parts of the skin and be soft overall
- Gently cut open, remove the burnt parts of the skin and the seeds
- Chop into pieces and set aside
To Prepare the Dip
- Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer and pulse to a coarse powder
- Add the chopped pepper along with the olive oil and lemon juice
- Grind to a fine paste. Add more oil if the dip is too thick and mix well
- Adjust and add more salt if needed
- Serve with pita bread or vegetable sticks
