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Roast red pepper & walnut dip

Roast red pepper & walnut dip

Try Waitrose food editor Lucy Battersby's roast pepper and walnut dip, inspired by the Syrian dish muhammara, it's sweet, tangy, crunchy and spicy. What more could you want? Add to your barbecue plate or scoop up with crisps.  For a picky bits spread to be proud of, add a few more dips and dunkables, like our French onion dip with gremolata and date & walnut dip. Follow Lucy Battersby on Instagram.

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Vegan
  • Serves6
  • CourseAccompaniment
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluscooling

Ingredients

  • 2 x 180g red Romano peppers
  • 3 tbsp extra virgin olive oil, plus extra to serve
  • 50g walnuts
  • 50g fresh breadcrumbs
  • 1 unwaxed lime, zest and juice
  • 1 tbsp pomegranate molasses
  • 2 tsp ground cumin
  • 1 tbsp Turkish pepper flakes
  • 1 small clove garlic, finely grated
  • Handful dill, roughly chopped

Method

  1. Heat the grill to high and coat the peppers with 1 tbsp of the olive oil; season. Grill, turning with tongs every 5 minutes, for 12-15 minutes until blistered and blackened. Transfer the peppers to a bowl, cover and set aside for 10 minutes to cool.

  2. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 2-3 minutes, until golden. Tip onto a board and finely chop. Peel the peppers, discarding the cores and seeds but keeping a few tablespoons of the juices.

  3. Put the peppers and juices in a small food processor with the breadcrumbs, lime zest and juice, pomegranate molasses, cumin, pepper flakes, garlic and remaining 2 tbsp olive oil (or use a hand blender). Whizz together until combined and smooth. Stir through the walnuts; season with salt. Spoon into a bowl, drizzle with extra oil and scatter with the dill to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

818kJ/ 197kcals

Fat

16g

Saturated Fat

2.1g

Carbohydrates

9.7g

Sugars

6g

Fibre

2.6g

Protein

2.9g

Salt

0.3g

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