Roasted Red Pepper–Walnut Dip
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/3 cups
- salt
- 1/2 teaspoon ground cumin
- 1/4 cup chopped walnuts
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice, or to taste
- Carbohydrate 2 g(1%)
- Fat 12 g(19%)
- Fiber 0 g(2%)
- Protein 1 g(2%)
- Saturated Fat 2 g(8%)
- Sodium 55 mg(2%)
- Calories 118
Preparation Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic. Cooks' note:•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
Preparation Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic. Cooks' note:•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
