A quick recipe for this Middle Eastern roasted red pepper and walnut dip that is naturally vegan and gluten-free. Perfect for last-minute entertaining or for keeping in the fridge for nutritious snacking.
300groasted red peppers from a jar, drained and roughly chopped (300g drained weight)
2smallgarlic cloves, roughly chopped, (or 1 large garlic clove)
1tablespoonextra virgin olive oil
1teaspoonground cumin
1teaspoonpomegranate molasses, or balsamic vinegar
1teaspoonlemon juice
½teaspoonsmoked paprika
¼teaspoonsalt
a few grinds of black pepper
Instructions
Pre-heat the oven or air fryer to 200°C.
Roast the walnuts on a small baking tray for 5-6 minutes @ 200°C until lightly browned. (If you do this in the air fryer, it will take less time - around 4 minutes). Alternatively, you can toast the walnuts in a dry frying pan, turning frequently until they are browned on all sides.
Add the roasted walnuts and all the other ingredients into a blender and whizz until well mixed and fairly smooth (to your preferred consistency).
Serve with crudites or crackers.
Notes
The better quality your jar of roasted red peppers, the better your dip will be, so you use the best you can find.
You could of course make this with raw peppers that you roast, peel and de-seed instead!