(¼ cup per serving)
2red bell peppers, seeds removed, halved
1 tsp (5 mL)olive oil
½ cup (58 g)raw walnuts
1 Tbsp (15 mL)
1 Tbsp (15 mL)olive oil
⅔ cup (72 g)breadcrumbs
2 tsp (10 mL)
1 tsp (3 g)ground cumin
⅛ tspcayenne pepper , or more to taste
- Preheat the oven to 450°F (230°C).
- Toss the bell peppers and olive oil together on a parchment-lined baking tray and roast on the middle rack of the oven for 20 minutes. Rotate once halfway to ensure even cooking.
- Then add the raw walnuts to the baking tray and continue to roast for another 5 - 6 minutes, or until the walnuts become lightly toasted and the bell pepper is slightly charred.
- Remove from the oven and allow the walnuts and bell peppers to cool. Once cool enough to handle, pull off the skin from the bell peppers.
- Place all the ingredients, except for the walnuts, in a food processor and blend until smooth.
- Then add the walnuts and blend only momentarily so the walnuts are coarsely chopped to give the dip some texture.
- Taste test and add more cayenne or chili to desired level of spice. Enjoy!
- Store in an airtight container in the fridge for up to 4 days.
Nutrition per serving (¼ cup per serving)
Calories 163 kCal
|Total fat||10 g|
|Saturated fat||1 g|
|Trans fat||0 g|
|Total carbs||16 g|
|Dietary fiber||2 g|
|Total sugars||4 g|
|Added sugars||0 g|
|Vitamin A||64 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||53 mg|
|Vitamin D||0 μg|
|Vitamin E||1 mg|
|Vitamin K||5 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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