Spicy Roasted Red Pepper & Walnut Dip with Pita Chips

A vibrant and flavorful dairy-free dip perfect for sharing. The roasted red peppers provide sweetness, while the walnuts add a nutty richness and the spices give it a delightful kick.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.62/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent•Spicy

Ingredients

Servings

2largeRed Bell Peppers(halved and seeded)

£1.50

1cupWalnuts(raw)

£2.50

2clovesGarlic(minced)

£0.20

2tablespoonsLemon Juice(freshly squeezed)

£0.30

2tablespoonsOlive Oil(extra virgin)

£0.40

0.5teaspoonCumin(ground)

£0.10

0.3teaspoonSmoked Paprika

£0.10

0.3teaspoonCayenne Pepper(or to taste, optional for extra spice)

£0.10

0.5teaspoonSalt(or to taste)

£0.05

0.3teaspoonBlack Pepper(or to taste)

£0.05

4piecesPita Bread(cut into wedges)

£1.20

Total Cost

£6.50

£1.62 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Place red pepper halves, cut-side down, on a baking sheet lined with parchment paper.
2.
Roast for 25-30 minutes, or until the skins are blackened and blistered.
3.
Remove from oven and place the roasted peppers in a bowl. Cover the bowl with plastic wrap and let them steam for 10-15 minutes. This will make it easier to peel off the skins.
4.
While the peppers are steaming, preheat oven to 350°F (175°C). Cut pita bread into wedges and arrange in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly golden and crispy. Alternatively, you can toast them in a toaster oven or grill.
5.
Once the peppers are cool enough to handle, peel off the blackened skins. Discard the skins.
6.
In a food processor or blender, combine the roasted red peppers, walnuts, garlic, lemon juice, olive oil, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
7.
Process until smooth and creamy, scraping down the sides of the bowl as needed. Add a little water (1 tablespoon at a time) if needed to reach your desired consistency.
8.
Taste and adjust seasoning as needed.
9.
Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with a sprinkle of smoked paprika or chopped walnuts (optional).
10.
Serve warm or at room temperature with the toasted pita chips or fresh vegetables.

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My Notes

Nutrition Information

Nutrition per serving (175g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

52g

74% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a smoother dip, soak the walnuts in hot water for 30 minutes before using.

If you don't have time to roast the peppers, you can use jarred roasted red peppers. Be sure to drain them well.

The dip can be stored in an airtight container in the refrigerator for up to 3 days.

For a different flavor profile, try adding a pinch of chili flakes or a squeeze of lime juice.

Cooking Equipment

Oven

Food Processor or Blender

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress Soup with Toasted Seed Garnish

A vibrant and peppery watercress soup, perfect as a light starter. The toasted seed garnish adds a nutty crunch and enhances the flavor.

45 minutes

4 servings

Easy

"The peppery freshness of watercress soup provides a light and palate-cleansing start that contrasts beautifully with the richness and spice of the red pepper dip. The toasted seeds offer a subtle nutty element that echoes the walnuts in the main course, creating a cohesive flavor bridge."

Dessert

Spiced Apple & Blackberry Crumble with Vanilla Bean Custard

A warm and comforting dessert featuring spiced apples and blackberries topped with a buttery crumble and served with a rich vanilla bean custard.

55 minutes

4 servings

Easy

"The warm, comforting flavors of apple and blackberry crumble, spiced with cinnamon and nutmeg, offer a sweet and comforting counterpoint to the savory spice of the dip. The vanilla bean custard adds a touch of indulgence and creaminess that balances the slight heat, providing a delightful finish to the meal."