Roasted Crimson Pepper Dip

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 1 cup (100 g) shelled walnuts

1 teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon salt

1 jar (12 ounces, or 340 g) roasted purple peppers, drained 

1 clove of garlic, minced

2 tablespoons (28 ml) extra-virgin  olive oil

2 teaspoons lemon juice


 In a meals processor, pulse the walnuts, paprika, onion powder, and salt till the

walnuts are finely floor (just like the consistency of hummus). Add the peppers,

garlic, olive oil, and lemon juice and mix till fully clean.

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