Turkish · Lunch
Spicy Walnut Pepper Dip
A Turkish walnut and red pepper dip built on toasted walnuts pounded with roasted red pepper, garlic and pul biber, finished with pomegranate molasses and olive oil. Served as a spread with warm flatbread or raw vegetables, tangy, nutty and gently smoky rather than fiery.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
373Calories
10.8gProtein
31.2gFat
17.2gCarbs
9.8gSugar
4.2gFiber
218mgSodium
0mgChol
3.6gSat Fat
445mgPotassium
65mgCalcium
2.3mgIron
0mcgVitamin B12
52mgVitamin C
vegetarian
vegan
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking often, until darkened and fragrant. Mince the garlic and tear the parsley.
2
Blitz
Combine the toasted walnuts, roasted red pepper, garlic, pomegranate molasses, pul biber, cumin, olive oil, lemon juice and salt in a food processor. Pulse for 1-2 minutes until coarsely smooth with visible walnut flecks.
3
Rest
Cover and let the dip sit at room temperature for 10 minutes so flavours settle.
4
Plate
Spread the dip onto a small plate, drizzle with extra olive oil, scatter the parsley over the top and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g walnut
- 22 small roasted red bell pepper (about 100g), skinned and seeded
- 2 clove2 clove garlic
- 2 tbsp2 tbsp pomegranate molasses
- 2 tsp2 tsp pul biber (Aleppo-style chili flakes)
- 1 tsp1 tsp ground cumin
- 4 tbsp4 tbsp olive oil, plus extra for drizzling
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp fresh parsley for garnish
