Friday, August 5, 2011

Red Pepper Walnut Dip

So two Fridays ago I was thinking about quitting the recipes and then I made this:

It is delicious.  I dread recipes that have too many ingredients and ingredients I have to go to the health food store to find.  This is not that kind of recipe.  It is simple and fine for people with all kinds of dietary restrictions (vegan, gluten free, paleo--of course it wouldn't really work out for someone with a nut allergy).  I served it at a barbeque last week along with a more traditional dairy dip and our guests preferred the walnut dip (I was pretty surprised by this, as spinach dip is such a perennial favourite).  This dip is as rich and satisfying as anything with a cream cheese base, and roasted red peppers?  I think they are good in anything.

Red Pepper Walnut Dip

2 cups of walnuts (soak the walnuts for a couple of hours to soften them)
1 small jar of roasted red peppers drained (or roast your own by all means!--2 roasted peppers)
2 cloves garlic roughly chopped
1 teaspoon of cumin
3 tablespoons of olive oil
a generous squeeze of lemon juice
salt and pepper to taste

Heat the olive oil in a small pan, add the garlic and cumin.  Heat the oil gently, the idea is to infuse the oil with the cumin and garlic and to mellow the garlic.  Do not brown the garlic.  This will just take a couple of minutes on a low flame.

In a food processor puree the walnuts and the red pepper.  Add the olive oil and garlic/cumin.  Also add the lemon and salt and pepper. Pulse the food processor a few times to mix everything.  Taste it and adjust salt, pepper and lemon to your taste.


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