This roasted red pepper dip is a totally delicious snack that is perfect for parties especially when served with chickpea flatbreads. This recipe is a nice alternative to hummus and could also be used as a rose-style pasta sauce.
Ingredients
¾ cup walnuts, soaked overnight and rinsed
3 red bell peppers
1 small red onion, chopped
1 tsp coconut oil
1 to 2 cloves garlic, chopped
1 tsp cumin
1/4 tsp cayenne
¼ cup olive oil
Juice of half a lemon
Salt and pepper to taste
Method
Soak nuts overnight, drain, rinse and set aside.
Preheat oven to 180ºC/gas mark 4.
Roast the whole peppers, turning every few minutes for about 20 minutes until the skin begins to bubble. Remove from oven and let cool. While cooling, sauté chopped onions in coconut oil until soft, add garlic and spices.
Once cooled, carefully remove skin, stems and seeds of peppers. The skin should come off pretty easily! Roughly chop the peeled peppers.
Next, combine all ingredients into a high-powered blender, blend all ingredients until smooth.
Serve with cut up veggie sticks or whatever your heart desires!
Recipe courtesy of Gillian B’s Snack-sized Cookbook
