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Paprika and walnut dip

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Ingredients for 4 servings:

  • 3 bell peppers, red or roasted peppers from the jar
  • 50 g walnut kernels
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • Paprika powder, hot
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegan

Preheat the oven to 240 degrees Celsius. Quarter the peppers, remove the seeds, and place them skin-side up on a baking sheet. Roast the peppers on the top rack of the oven until the skins have black blisters. Remove from the oven, cover with a damp tea towel, and peel the peppers after 5 minutes. Alternatively, you can use pre-roasted peppers from a jar. Roughly chop the walnuts and toast them in a dry pan. Roughly chop the peppers and puree them with the walnuts and tomato paste. Stir in the olive oil and lemon juice. Season to taste with paprika, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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