Red Pepper and Walnut Dip Recipe Print Page

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Photo by: Photo: James Baigrie; Styling: Randy Mon

Red Pepper and Walnut Dip

Time: 15 minutes. Red peppers give this dip—based on a Middle Eastern spread called muhammara—a velvety texture, letting you "spend" your fat calories on hearty-healthy nuts and a little bit of oil.

Sunset NOVEMBER 2009

Yield: Makes 1 1/2 cups (16 servings)

Ingredients

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

Preparation

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.

Nutritional Information

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

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Red Pepper and Walnut Dip recipe