Roasted Red Pepper Dip
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Store in an airtight container in the fridge up to 3 days.
To refresh, stir in a little lemon juice and salt.
Freezes well for 1 month in a freezer bag or airtight container. Thaw overnight in the fridge.
Works beautifully as a dip, pasta sauce, or sandwich spread.
Notes
1
Pulse garlic in a food processor until minced.
2
Add walnuts or pepitas, roasted red peppers, lemon juice, tahini, cumin, red pepper flakes, salt, and black pepper. Blend until mostly smooth, scraping down the sides as needed.
3
Taste and adjust with extra lemon, salt, or spice until the flavors pop.
Instructions
1 garlic clove
½ cup walnut halves (or ½ cup roasted pepitas for nut free)
1 cup jarred roasted red peppers (drained)
2 Tbsp fresh lemon juice
1 Tbsp tahini
½ tsp ground cumin
¼ tsp red pepper flakes (plus more to taste)
¼ tsp fine sea salt (plus more to taste)
freshly ground black pepper
Roasted Red Pepper Dip
Anthology of Crumbs
A single bowl and a handful of ingredients create a spread that feels like more than the sum of its parts. Roasted peppers lend a smoky sweetness, walnuts bring depth (or pepitas for a nut free version), and tahini adds creaminess. In just minutes, you’ll have something versatile. For crackers, vegetables, a quick pasta sauce, or even a dollop alongside roasted vegetables.
Servings :
1 ½ cups
Calories:
Prep Time
5 min
Cooking Time
0
Rest Time
0
Total Time
5 min
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