Acuka (Turkish Walnut and Red Pepper Dip) with Pita Bread

A vibrant and flavorful Turkish dip made with walnuts, roasted red bell peppers, garlic, and a blend of spices. Perfect for dipping with warm pita bread.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.61/serving

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

British

Cooking Style:

Roasting

Mood:

Spicy

Ingredients

Servings

2mediumRed Bell Peppers

£1.50

1cupWalnuts(Toasted or raw)

£2.50

3clovesGarlic

£0.30

2tablespoonsTomato Paste

£0.20

1teaspoonsRed Pepper Flakes(Adjust to taste)

£0.15

1teaspoonCumin

£0.10

1teaspoonDried Mint

£0.10

0.5teaspoonSalt(Adjust to taste)

£0.01

2tablespoonsOlive Oil

£0.25

4piecesPita Bread

£1.20

1tablespoonLemon Juice

£0.15

Total Cost

£6.46

£1.61 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skin is blackened and blistered. Remove from oven and immediately place in a bowl covered with plastic wrap for 10 minutes to steam. This will make it easier to peel the skin.
3.
While the peppers are steaming, if using raw walnuts, toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Be careful not to burn them.
4.
Peel the skin off the roasted red bell peppers, remove the seeds and stems. Roughly chop the peppers.
5.
In a food processor, combine the peeled roasted red peppers, walnuts, garlic, tomato paste, red pepper flakes, cumin, dried mint, salt, lemon juice and olive oil.
6.
Process until the mixture is finely chopped and well combined. You may need to scrape down the sides of the food processor a few times.
7.
Taste and adjust seasonings as needed. Add more red pepper flakes for extra spice, or more salt for flavor.
8.
Serve the Acuka at room temperature or chilled, with warm pita bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (175g)

475 kcal / 1987 kJ

Carbs

33g

13% of RDA

Fat

35g

50% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother texture, you can add a little bit of water or olive oil while processing.

Store leftover Acuka in an airtight container in the refrigerator for up to 5 days.

For a richer flavor, use sun-dried tomato paste.

Cooking Equipment

Oven

Stove

Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Acuka (Turkish Walnut and Red Pepper Dip) with Pita Bread

Ingredients

Instructions