Walnut and Roasted Pepper Dip

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This dip has all the flavors: sweet, salty, spicy, tangy, and umami. We’ve USED jarred peppers in this recipe, but if you’re feeling adventurous, make them from scratch by roasting 2 large red bell peppers in your oven. Serve it with celery, carrots, or Siete chips. So good!

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Walnut and Roasted Pepper Dip

  • Author: Lora Ulrich
  • Prep Time: 5 minutes
  • Cook Time: Under 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x

Description

This dip has all the flavors: sweet, salty, spicy, tangy, and umami. We’ve USED jarred peppers in this recipe, but if you’re feeling adventurous, make them from scratch by roasting 2 large red bell peppers in your oven. Serve it with celery, carrots, or Siete chips. So good!


Ingredients

Scale
  • ¾ cup (180 ml) pomegranate juice
  • ½ cup (60 g) walnuts
  • 1 16 oz (450 g) jar roasted red peppers, drained
  • 3 Tbsp breadcrumbs (gluten-free, optional)
  • 1 small lemon, juiced
  • 2 cloves garlic, minced
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • ½ tsp smoked paprika
  • Sea salt, to taste

Instructions

  1. Place the pomegranate juice in a small saucepan and bring to a boil. Reduce the heat and let simmer for 5-6 minutes, until it has reduced to about 2 Tbsp. Set aside to cool.
  2. Toast the walnuts in a nonstick skillet over medium-high heat for about 2 minutes, stirring frequently to make sure they don’t burn. Set aside to cool.
  3. Drain and rinse the roasted red peppers and pat dry.
  4. Place the walnuts and breadcrumbs in a food processor and process until they are finely ground. Add the pomegranate juice, red peppers, lemon juice, garlic, cayenne pepper, cumin, and smoked paprika and process until smooth.
  5. Scrape the dip out of the processor and into a serving bowl. Add salt to taste and stir.
  6. Serve with sliced veggies or pita chips.

Keywords: plant based, breakfast, gluten free, dairy free, dip, snack, side dish

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