Roasted Red Pepper and Walnut Dip with Pita Chips

A vibrant and flavorful dairy-free dip perfect for parties or snacking. Served with homemade or store-bought pita chips.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.28/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Ingredients

Servings

2largeRed Bell Peppers(Choose peppers with smooth skins for easier roasting)

£1.80

0.5cupWalnuts(Toasted for a richer flavor)

£1.50

2clovesGarlic(Minced)

£0.15

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

2tablespoonsOlive Oil(Extra virgin)

£0.30

0.5teaspoonSmoked Paprika(Adds a smoky flavor)

£0.10

0.3teaspoonCumin(Ground cumin)

£0.05

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

4piecesPita Bread(For pita chips (optional))

£1.00

Total Cost

£5.14

£1.28 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Halve the red peppers, remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper.
3.
Roast the peppers for 25-30 minutes, or until the skins are blackened and blistered.
4.
Remove the peppers from the oven and immediately place them in a bowl. Cover the bowl with plastic wrap for 10 minutes. This will steam the peppers, making it easier to peel the skin off.
5.
While the peppers are cooling, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Watch carefully to avoid burning.
6.
Peel the skin off the roasted peppers. Discard the skins.
7.
In a food processor or blender, combine the roasted peppers, toasted walnuts, garlic, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper.
8.
Process until smooth. Add more olive oil if needed to reach desired consistency.
9.
If making pita chips: Cut the pita bread into triangles. Toss with a little olive oil, salt, and pepper. Bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.
10.
Serve the dip with pita chips, sliced vegetables, or crackers.

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My Notes

Nutrition Information

Nutrition per serving (200g)

435 kcal / 1820 kJ

Carbs

29g

11% of RDA

Fat

33g

47% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

11 g

12% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier dip, add a pinch of cayenne pepper.

The dip can be made ahead of time and stored in the refrigerator for up to 3 days.

Garnish with fresh parsley or chopped walnuts before serving.

Cooking Equipment

Oven

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Roasted Red Pepper and Walnut Dip with Pita Chips

Ingredients

Instructions