Smoky Roasted Red Pepper Walnut Dip 🫑🇱🇧

Description

A bold Middle Eastern walnut and roasted pepper dip with warm spices and lemon, silky enough to spread, thick enough to scoop 🫑

Hook

Deep smoky sweetness, nutty richness, and a clean tangy finish, this is your next obsession sauce ✨

Ingredients

• 🫑 350 g roasted red peppers, drained well (1½ cups / 12.3 oz)
• 🌰 120 g walnuts, toasted (1 cup / 4.2 oz)
• 🍞 40 g breadcrumbs (½ cup / 1.4 oz)
• 🧄 8 g garlic (2 cloves / 0.28 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🫒 45 ml extra virgin olive oil (3 tbsp / 1½ fl oz)
• 🍯 10 ml honey or pomegranate molasses (2 tsp / 0.34 fl oz)
• 🌶️ 6 g Aleppo pepper or mild chili flakes (2 tsp / 0.21 oz)
• 🌿 3 g ground cumin (1 tsp / 0.11 oz)
• 🧂 5 g fine sea salt, to taste (¾ tsp / 0.18 oz)
• Optional finish
• 🌺 2 g ground sumac (½ tsp / 0.07 oz)
• 🌿 5 g chopped parsley (2 tbsp / 0.18 oz)

Preparation

1. 1️⃣ Toast for depth
2. Preheat the oven to 170°C (338°F). Toast walnuts on a tray for 8 minutes until fragrant. Cool 5 minutes.
3. 2️⃣ Dry the peppers properly
4. Pat roasted peppers dry with paper towels. Excess liquid makes the dip watery and dull.
5. 3️⃣ Blend in the right order
6. In a processor blend walnuts and breadcrumbs 20 seconds until sandy. Add peppers, garlic, cumin, Aleppo pepper, salt, honey or pomegranate molasses, and lemon juice. Blend 30–40 seconds until mostly smooth.
7. 4️⃣ Emulsify for silkiness
8. With the motor running, drizzle in olive oil slowly over 20 seconds. Blend 15 seconds more until glossy and thick.
9. 5️⃣ Adjust the texture
10. If too thick, add 10–15 ml cold water (2–3 tsp / 0.34–0.5 fl oz). If too loose, blend in 10 g breadcrumbs (2 tbsp / 0.35 oz).
11. 6️⃣ Plate like a restaurant
12. Spread on a black plate. Make a swirl with a spoon, drizzle a little olive oil, then finish with optional sumac and parsley.

Total Time

⏱️ Prep: 10 min
🔥 Cook/Bake: 8 min
🛋️ Rest: 5 min
⏰ Total: 23 min

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