Roasted Red Pepper and Walnut Dip
- Comments()
- Yield Serves 10 to 12
Ingredients
- 3 red bell peppers (about 1 pound)
- One 6-inch pita bread (2 ounces)
- 1 cup water
- 1 small garlic clove
- 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
- 1 1/2 teaspoons paprika, plus more for garnish (optional)
- 3/4 teaspoon ground cumin
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
Directions
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Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
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Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
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Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
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Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.
This is absolutely delicious. Very flavorful. I used Hungarian hot paprika to give it an extra kick. It definitely tastes better the second day, so I advise making it a day ahead.
oops, I see... the pita bread goes IN the mix. Bummer, as we're gluten-free over here.
You don't specify when/if to add the 1 cup of water. I blended it with everything and it was way too liquid-y. I'm leaving it in the fridge over night, hoping it gets more edible. Please advise.
Has become a regular in my house. Also works well with good quality jar of roasted red peppers in oil (not brined in vinegar)
sooooooo good.
Outstanding. Easy and delicious. I often grill red or yellow peppers and freeze them when they are in season or well-priced. Having them ready made this easy recipe even quicker. Great as a dip or as a spread on a sandwich. Delicious with shrimp and poultry.
it was a big hit at the party.will use always.easy to make.
MAKE THIS AHEAD FOR THE "BIG GAME" GO CHARGERS!