Roasted pepper and walnut dip recipe

  • Serves 6
  • 10 mins to prepare
  • 165 calories / serving
  • Healthy
Add this recipe to your binder.
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. 

Email recipe details
Print recipe
  • 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
  • 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


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.