This is a tasty dip with a slight kick. It's actually easier to make than as written here. There is no need to chop anything ahead or to grate the lemon zest finely (my zester makes long narrow strips that curl). Just put the parsley leaves, walnuts and zest in a food processor and pulse until uniformly chopped, then add everything else and pulse until smooth. Also, measuring lemon zest and juice is a pain. Zest of one lemon and juice of one-half lemon is about right.
Red Pepper and Walnut Dip
Photo: James Baigrie; Styling: Randy Mon
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Amount per serving
- Calories: 55
- Calories from fat: 55%
- Protein: 1.1g
- Fat: 3.3g
- Saturated fat: 0.4g
- Carbohydrate: 3.9g
- Fiber: 0.2g
- Sodium: 209mg
- Cholesterol: 0.0mg
- 1 jar (15 oz.) roasted red peppers, rinsed, drained, and chopped
- 1/3 cup walnuts, toasted and chopped
- 1/4 cup chopped flat-leaf parsley leaves, plus more for garnish
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon kosher salt
- 1/2 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red chile flakes
- Thinly sliced jicama or soft pita bread triangles
- Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama.
- Make ahead: Chill, covered, up to 1 day.
- Note: Nutritional analysis is per 1 1/2-tbsp. serving.
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