Spicy Roasted Red Pepper & Walnut Dip with Pita Chips (Dairy-Free)

A vibrant and flavorful dip perfect for parties or a light snack. This dairy-free dip uses roasted red peppers, walnuts, and spices for a creamy and slightly spicy taste. Served with homemade pita chips.

Prep Time

20 minutes

Total Time

55 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.19/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

British

Cooking Style:

Roasting

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2Red Bell Peppers

£1.80

1cupWalnuts(Raw, unsalted)

£2.50

2clovesGarlic(Minced)

£0.20

2tablespoonsLemon Juice(Freshly squeezed)

£0.25

3tablespoonsOlive Oil(Extra virgin)

£0.30

0.5teaspoonSmoked Paprika

£0.10

0.3teaspoonCumin

£0.05

0.3teaspoonCayenne Pepper(Adjust to taste for spiciness)

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

4piecesPita Bread(Whole wheat or regular)

£1.50

2tablespoonsOlive Oil (for pita chips)

£0.20

1teaspoonZa'atar seasoning (optional)

£0.15

Total Cost

£7.14

£1.19 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, turning occasionally. Place peppers in a bowl and cover with plastic wrap or a clean kitchen towel for 10 minutes to steam. This makes it easier to peel the skin.
3.
While peppers are roasting, prepare the pita chips. Preheat oven to 350°F (175°C).
4.
Cut each pita bread into 8 wedges. Place wedges in a bowl and drizzle with olive oil and za'atar seasoning (if using). Toss to coat.
5.
Spread pita wedges in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
6.
Once the peppers are cool enough to handle, peel off the blackened skin and remove the seeds.
7.
In a food processor, combine the roasted red peppers, walnuts, garlic, lemon juice, olive oil, smoked paprika, cumin, cayenne pepper, salt, and black pepper.
8.
Process until smooth and creamy, scraping down the sides as needed.
9.
Taste and adjust seasonings as desired.
10.
Serve the dip chilled or at room temperature with the homemade pita chips.

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My Notes

Nutrition Information

Nutrition per serving (120g)

435 kcal / 1820 kJ

Carbs

24g

9% of RDA

Fat

35g

50% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

270 mg

12% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother dip, soak the walnuts in warm water for 30 minutes before processing.

If you don't have time to make your own pita chips, store-bought pita chips or other gluten free crackers work well.

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

Garnish with fresh parsley or a drizzle of olive oil before serving.

Cooking Equipment

Oven

Food Processor

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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