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Middle Eastern · Starter
Walnut and Roasted Red Pepper Dip
Jarred roasted peppers blended with walnuts, breadcrumbs, garlic and cumin into a smoky, nutty dip. Use it as a spread or toss it with hot pasta.
- YieldServes 6
- Hands-on10 min
- Total14 min
- Difficulty
Ingredients
Dip
- 1jarred roasted red bell peppers, 340 g jar, drained very well
- 60 gfresh breadcrumbs, preferably from a whole wheat baguette (about 1 cup)
- 30 gwalnut pieces
- 2 tbspextra-virgin olive oil
- 2 clovesgarlic, finely chopped
- ½ tspcoarse salt, or to taste
- ½ tspground cumin
- to tasteblack pepper, freshly ground
- 1 pinchcayenne pepperoptional
To serve
- 400 gassorted raw vegetables, cut into sticksoptional
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