Roasted Red Pepper and Walnut Dip with Crudités

Ingredients

• 3 large Red Bell Peppers
• 1 cup Walnuts
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 1 medium Cucumber
• 2 large Carrots
• 2 stalks Celery

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 3 large Red Bell Peppers directly on an oven rack or on a baking sheet. Roast for 30-35 minutes, turning occasionally, until the skin is completely blackened and blistered. Carefully transfer the hot peppers to a bowl and cover it tightly with plastic wrap or a lid. Let them steam for 10 minutes; this makes them easier to peel.
2. 2Once the peppers have steamed, carefully peel off the blackened skin. Cut the peppers open and remove all the seeds. Discard the skin and seeds.
3. 3Prepare your vegetables for serving. Wash the 1 medium Cucumber, 2 large Carrots, and 2 stalks Celery. Cut the cucumber into slices, the carrots into sticks, and the celery into sticks.
4. 4In a food processor, combine the peeled and deseeded roasted red peppers, 1 cup Walnuts, 2 cloves Garlic, 2 tablespoons Olive Oil, 1 tablespoon Lemon Juice, 0.5 teaspoon Cumin, 0.5 teaspoon Paprika, 0.25 teaspoon Salt, and 0.125 teaspoon Black Pepper.
5. 5Process the mixture in the food processor until it is smooth and creamy. If the mixture is too thick, you can add a tiny bit more olive oil, up to 1 teaspoon, to reach your desired consistency.
6. 6Transfer the dip to a serving bowl. Arrange the prepared cucumber slices, carrot sticks, and celery sticks around the bowl for dipping.

Related Guides