Move over hummus this a new dip in town and it is seriously good. Packed with omega 3, anti-inflammatory walnuts, great for glowing skin and tasty spice. I tried this dip in Dubai a couple months ago and have be meaning to re-create the recipe since. It tastes as good here as it did there.

 

Ingredients

2                      Red bell or Romano peppers

75g                  Walnuts

1 clove             Garlic (roughly chopped)

½                     Juice of a lemon

1 slice              Wholegrain bread (can use GF)

1 tbsp              Pomegranate molasses

1 ½  tsp           Smoked paprika

¼ to ½             Red chilli (depending on how spicey you want it)

½ tsp               Ground cumin

1 ½ tbsp          Extra virgin olive oil

Sea salt and black pepper.

 

Method

Rub the peppers in olive oil, place in a hot oven (220-240 degrees C) for 20mins until the skins start to bubble and blister. Take out of the oven and allow to start to cool.

 

Meanwhile in a dry fry pan toast the walnuts for 5mins. Then peel and deseed the peppers.

 

Place the bread in the food processor or blender, pulse to form breadcrumbs. Add the rest of the ingredients including the pepper flesh and toasted walnuts. Blend until smooth. Use as a dip or spread with pretty much anything and it will make taste divine.

 

Back to All Recipe Articles