Bell Pepper and Walnut Dip
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 bell pepper (s), red or roasted bell pepper from the glass
- 50 g walnut kernels
- 1 tablespoon tomato paste
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- Paprika powder, hot as rose
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the grill to 240 degrees.
- Quarter and core the peppers and place skin side up on a baking sheet. Roast the peppers on the top rack in the oven until the skin has black bubbles. Take out of the oven, cover with a damp tea towel and peel the peppers after 5 minutes. Alternatively, you can use roasted peppers from the jar.
- Roughly chop the walnuts and roast them in a pan without fat. Cut the peppers into large pieces, puree with walnuts and tomato paste.
- Stir in the olive oil and lemon juice. Season to taste with paprika powder, salt and pepper.
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