I made this roast red pepper and walnut dip earlier today to go with some veggie burgers and realised that while I had talked about the recipe before when I featured bell peppers as one of my #VegoftheWeeks, I hadn’t posted the recipe on the Honest Project. So here goes.
This is one of my favourite dips and a great way to eat some extra veggies. While I love hummus, if I’m honest, at times I get a little tired of it and so it’s nice to have a few recipes for alternative dips in the apron pocket. This goes great dolloped over veggie burgers, added to sandwiches, served with veggie sticks, spread on crackers or just eaten straight out of the bowl.
3 red bell peppers
1 cups walnuts
Juice of half a lemon
1 clove of garlic
1 tsp smoked sweet paprika
2 tbsp extra virgin olive oil
Sea salt and black pepper to season
Preheat the oven to 190C/Gas 5. Cut the peppers in half length ways and remove the seeds. Place on a baking tray, skin side up and place in the oven for 30 minutes.
Place the walnuts on a separate baking tray and place in the oven for 8 minutes to toast.
Once the peppers are roasted, remove them from the oven and place them in a bowl and cover with cling film and set to one side for five minutes. Then remove the blistered skin from the peppers and discard the skin.
Place the roast red peppers, the toasted walnuts and the remaining ingredients in a food processor or blender and blitz until combined into a smooth dip.
Serve immediately or keep in the fridge in a sealed container for up to three days.