Spicy Red Pepper and Walnut Smash
Recipe: #43461
August 18, 2024
Categories: Dips, Walnut, Garlic, Appetizers Peppers, Oven Roast, more
"Use as a dip with flat breads or as a condiment with vegetables Recipe source: Ripe Figs cookbook"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (111.6 g)
- Calories 217.6
- Total Fat - 16.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 7.5 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.9 g
- Sugars - 10.9 g
- Protein - 4.9 g
- Calcium - 39.2 mg
- Iron - 1.4 mg
- Vitamin C - 97.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F (200 degrees C)
Step 2
Halve the red pepper and scoop out the seeds and slice and discard the white pith; place on baking sheet, drizzle with olive oil and roast for 30 minutes or until soft and skins are blackened; remove and allow to cool slightly before peeling skins off. (By placing them in a bowl covered with a plate to steam while they cool the skins will come off easily)
Step 3
To make the dip use either a mortar and pestle or food processor.
Step 4
Place walnuts in the mortar or food processor and pulse until they are crushed and resemble bread crumbs. Add 3/4 of the roasted peppers and pulse with the walnuts to form a dip (you need some texture so don't puree them). Chop the remaining peppers and set aside.
Step 5
Spoon the mixture into a serving dish along with the remaining ingredients (garlic -aleppo pepper)and 3/4 teaspoon salt and 1/4 teaspoon black pepper; stir to combine.
Step 6
Cover and let rest for one hour and top with reserved chopped roasted peppers and parsley and pomegranate seeds, if using. Add a bit of olive oil before serving.
Tips
No special items needed.
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