Middle Eastern · Lunch
Red Pepper Walnut Dip (Gluten-Free)
A smoky-sweet Middle Eastern dip built from roasted red peppers, toasted walnuts, and pomegranate molasses, blended with gluten-free breadcrumbs, garlic, and cumin. Finished with olive oil and smoked paprika, served with raw vegetable sticks and gluten-free flatbread.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
1637Calories
57.8gProtein
131.8gFat
73.8gCarbs
20.5gSugar
24.8gFiber
143mgSodium
0mgChol
12.2gSat Fat
1368mgPotassium
156mgCalcium
5.9mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
vegan
high-fiber
protein-rich
gluten-free
Instructions
1
Prep
Roast whole red bell pepper on a baking sheet at 425°F for 20–25 minutes, turning once, until skin blackens and blisters.
2
Rest the pepper in a covered bowl 15 minutes until cool, then peel, seed, and roughly chop it.
3
Toast walnuts in a dry skillet over medium heat 3–4 minutes, shaking often, until fragrant and darkened.
4
Combine roasted pepper, toasted walnuts, gluten-free breadcrumbs, garlic, pomegranate molasses, cumin, lemon juice, smoked paprika, salt, and cayenne in a food processor.
5
Blitz 30–45 seconds, scraping once, until mostly smooth with walnut texture remaining.
6
With processor running on low, slowly drizzle in olive oil until glossy and spoon-holdable.
7
Plate the dip on a small dish, drizzle with extra olive oil, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz413g walnut
- 22 medium red bell pepper, roasted, peeled and seeded
- 2 tbsp2 tbsp pomegranate molasses
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 4 tbsp4 tbsp olive oil, plus extra for drizzling
- 4 tbsp30g gluten-free breadcrumbs
- 1 tsp1 tsp lemon juice
- 1/2 tsp1/2 tsp smoked paprika
- 2 pinch2 pinch salt
- 2 pinch2 pinch cayenne
- 2 tsp2 tsp parsley
