Roasted red pepper dip recipe
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Cook time
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Roasted red pepper dip with walnuts. A simple dip recipe perfect to serve with pita bread for guests or a party.
Recipe type: Appetizer
Cuisine: International
Serves: 4-6
  • 2 cups raw, unsalted walnutss
  • ½ teaspoon cumin powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 4 cups roasted red bell pepper (see below for how-to)
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
For Roasting Red Peppers
  1. Wash the peppers and wrap each one in aluminium foil
  2. On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don't worry about the foil burning, it won't and is fire-safe
  3. Unwrap carefully, there will be trapped steam inside
  4. The pepper should have some charred parts of the skin and be soft overall
  5. Gently cut open, remove the burnt parts of the skin and the seeds
  6. Chop into pieces and set aside
To Prepare the Dip
  1. Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer and pulse to a coarse powder
  2. Add the chopped pepper along with the olive oil and lemon juice
  3. Grind to a fine paste. Add more oil if the dip is too thick and mix well
  4. Adjust and add more salt if needed
  5. Serve with pita bread or vegetable sticks
Recipe by Edible Garden at