A bold Middle Eastern walnut and roasted pepper dip with warm spices and lemon, silky enough to spread, thick enough to scoop π«
Hook
Deep smoky sweetness, nutty richness, and a clean tangy finish, this is your next obsession sauce β¨
Ingredients
Servings: 4
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π« 350 g roasted red peppers, drained well (1Β½ cups / 12.3 oz)
π° 120 g walnuts, toasted (1 cup / 4.2 oz)
π 40 g breadcrumbs (Β½ cup / 1.4 oz)
π§ 8 g garlic (2 cloves / 0.28 oz)
π 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
π« 45 ml extra virgin olive oil (3 tbsp / 1Β½ fl oz)
π― 10 ml honey or pomegranate molasses (2 tsp / 0.34 fl oz)
πΆοΈ 6 g Aleppo pepper or mild chili flakes (2 tsp / 0.21 oz)
πΏ 3 g ground cumin (1 tsp / 0.11 oz)
π§ 5 g fine sea salt, to taste (ΒΎ tsp / 0.18 oz)
Optional finish
πΊ 2 g ground sumac (Β½ tsp / 0.07 oz)
πΏ 5 g chopped parsley (2 tbsp / 0.18 oz)
Preparation
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Total Time
β±οΈ Prep: 10 min
π₯ Cook/Bake: 8 min
ποΈ Rest: 5 min
β° Total: 23 min
Nutritional Value
π₯ Calories: ~210 kcal
πͺ Protein: ~4 g
πΎ Carbohydrates: ~9 g
π§ Fat: ~18 g
π₯ Fiber: ~2 g
π₯ 210 kcalπͺ 4 g proteinπ 9 g carbsπ§ 18 g fatπΎ 2 g fiber
Macro Split (kcal)
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Macro grams
Advice
Do not skip drying the peppers. Moisture is the main reason this dip turns pale, watery, and bland.
Why it works π‘
Walnuts bring body, breadcrumbs bind and thicken, and oil drizzled in last emulsifies everything into a glossy sauce that holds shape.
Twist πΆοΈ
Add 5 g smoked paprika (1 tsp / 0.18 oz) for more smoke, or blend in 60 g feta (Β½ cup / 2.1 oz) for a creamy salty version.
Status
Smoky roasted pepper walnut dip with warm spice and lemon, Middle Eastern sauce energy for bread bowls and everything else π«β¨ #grannyzen, #Sauces, #smoky_roasted_red_pepper_walnut_dip, #middle_eastern_cuisine
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