Roasted Red Pepper and Walnut Dip with Raw Veggies

Roasted Red Pepper and Walnut Dip with Raw Veggies

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Yield: 3/4 Cup

Author: Rachel Aust

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 2 medium bell peppers, halved with stems, seeds, and ribs removed
• 4 tablespoons olive oil
• ½ cup walnuts
• 1 garlic clove, minced
• 2 teaspoons fresh lemon juice
• ¼ teaspoon lemon zest
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• ¼ teaspoon sea salt, or to taste
• Raw veggies for dipping

Instructions

1. Preheat oven to 200 degrees C and line a baking sheet with parchment paper. Lightly brush the bell pepper halves with some of the oil, then place into the oven to roast for 35 minutes or until soft and blackened in some spots. Immediately transfer to a resealable bag to steam for 10 minutes, so the skin is easy to remove.
2. Meanwhile, reduce the oven temperature to 165 degrees C and arrange the walnuts in an even layer on the baking sheet. Place into the oven to toast for 5 minutes. Watch them closely, so they do not burn.
3. Set the walnuts aside to cool. As they cool, peel the skins off the peppers and discard.
4. Transfer the roasted bell peppers to the food processor with the walnuts, garlic, remaining oil, lemon juice, zest, spices, and salt. Process on low until relatively smooth with some chunks.
5. Spoon into a bowl and serve with veggies like fresh cucumber, carrot, or celery.

Notes:

Fresh is best, but you can use jarred roasted red peppers instead of roasting them yourself. Just keep in mind that you will not need as much olive oil since the peppers are packed in oil.

Nutrition Facts

Calories

875

Fat (grams)

87

Sat. Fat (grams)

11

Carbs (grams)

24

Fiber (grams)

8

Net carbs

16

Sugar (grams)

7

Protein (grams)

10

Sodium (milligrams)

602

Cholesterol (grams)

0

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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