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Roasted Red Pepper Walnut Dip

Taro Root Chips with Roasted Red Pepper Walnut Dip recipe by @beardandbonnet www.thismessisours.com

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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.

Ingredients

Scale
  • 1 small garlic clove
  • 3/4 cup walnut pieces, toasted
  • 1 1/2 teaspoons paprika, plus more for garnish (optional)
  • 3/4 teaspoon ground cumin
  • 1 (12-ounce) jar of fire roasted red peppers, drained. About 3 large peppers
  • 1 (16-ounce) can Cannellini beans, drained and rinsed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper

Instructions

  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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