Roasted pepper and walnut dip recipe

7 ratings Rate
  • Serves 6
  • 10 mins to prepare
  • 165 calories / serving
  • Healthy
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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. 

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  • Ingredients

  • 50g (2oz) walnuts, plus extra to serve
  • 1 mini pitta bread
  • 2 roasted red peppers, deseeded
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • pinch cumin
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  • Energy 680kj 165kcal 8%
  • Fat 11g 16%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 13g Protein 2.8g Fibre 2.5g

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