Roasted Red Pepper Walnut Dip

Taro Root Chips with Roasted Red Pepper Walnut Dip recipe by @beardandbonnet

This dip is great for chips, it can be spread on toast and sandwiches or thinned with a bit of oil for a delicious smoky dressing to drizzle over your salad.




  1. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add the paprika, cumin, peppers and beans; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, salt and season with black pepper. Pulse until combined.
  2. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature.
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