Roasted Red Pepper and Walnut Spread
This flavourful mix of garlic, sweet roasted peppers, a little tomato and some cumin all add to the roasty goodness of walnuts for this deeply delicious dip!
| Servings | Prep Time |
| 1 1/2cups | 5minutes |
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Ingredients
- 2large sweet red pepper
- 2cloves garlic
- 3/4cup walnuts
- 2Tablespoons oatmeal
- 2Tablespoons tomato paste
- 2Tablespoons light olive oil
- 2teaspoons cumin
- 2Tablespoons fresh lemon juice
- 1/8teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Heat oven to 350 degrees F. and bake raw walnuts for about 5 minutes or until just turning a little brown. Watch closely. Remove and let cool.
- Turn up oven heat to 400 degrees F. Wash and core the red peppers. Cut in quarters. Put the pieces skin side down on an oiled sheet and bake until the skins have blackened a little for flavour. Remove from pan and place in a food processor along with the remaining ingredients.
- Add the cooled walnuts to the processor and pulse until you have a dip that is blended but still well-textured. Add salt and pepper to taste.
- Refrigerate for a few hours to allow flavours to blend. This can be made a few days ahead. Serve with veggies and plain crackers or pita chips. Enjoy!
Recipe Notes
This would also be extremely tasty as a spread in a sandwich or a wrap! Add this nutritional boost and wonderful flavour to your appetizer spread!
