Roasted pepper and walnut dip recipe

  • Serves 6
  • 10 mins to prepare
  • 115 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Roasted red pepper and walnut dip HERO

Put the walnuts in a dry frying pan and cook for 3-5 minutes, until lightly toasted. 

Put the pitta in a bowl and cover with cold water. Soak for 3 minutes, then squeeze out any excess water. 

Whizz the walnuts and pitta with the remaining ingredients in a food processor until smooth. Season to taste. Top with extra chopped nuts, if you like. 

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 50g (2oz) walnuts, plus extra to serve
  • 1 mini pitta bread
  • 2 roasted red peppers, deseeded
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • pinch cumin
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    115
    6%
  • Sugar
    1g
    1%
  • Fat
    10g
    14%
  • Saturates
    1g
    5%
  • Salt
    0.1g
    2%
of an adult's Reference Intake daily amount.
Find out more
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.