Middle Eastern · Lunch
Red Pepper Walnut Dip (Low-Calorie)
A Middle Eastern roasted red pepper and walnut dip made with toasted walnuts, roasted red peppers, garlic, pomegranate molasses, and breadcrumbs blended into a smooth paste with minimal oil. Tangy, sweet, and nutty, it's served alongside fresh vegetable sticks for dipping.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
345Calories
8.2gProtein
24.1gFat
27.5gCarbs
13.2gSugar
6.8gFiber
210mgSodium
0mgChol
3.1gSat Fat
520mgPotassium
62mgCalcium
2.4mgIron
0mcgVitamin B12
110mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Char the whole red bell pepper directly over a gas burner on high heat for 8 to 10 minutes, turning often, until blackened on all sides.
2
Rest
Place the charred pepper in a bowl covered with a plate and let sit for 15 minutes until the skin loosens.
3
Toast
Dry-toast the walnuts in a small skillet over medium heat for 3 to 4 minutes, shaking the pan, until nutty and darker.
4
Blitz
Combine roasted pepper, toasted walnuts, garlic, pomegranate molasses, cumin, smoked paprika, cayenne, breadcrumbs, olive oil, lemon juice, and salt in a food processor and blend until smooth.
5
Plate
Spread the dip onto a small plate, drizzle with a few drops of olive oil, and arrange cucumber and carrot sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g walnuts
- 22 medium red bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp pomegranate molasses
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- pinch of cayenne
- 1/2 cup30g fresh breadcrumbs
- 2 tbsp30ml olive oil
- 1 tsp1 tsp lemon juice
- pinch of salt
- 22 small cucumber, cut into sticks (about 80g)
- 22 small carrot, cut into sticks (about 50g)
