This healthy roasted red pepper and walnut dip originated in the Mediterranean and can be served with warm pita bread, pita chips, crackers, or even fresh vegetable sticks.
Ingredients:
(Optional- Fresh Pomegranate seeds, chopped Chives or Parsley to garnish the dip)
Directions:
In a large food processor, add the drained roasted red peppers, along with the walnuts, bread crumbs, tomato paste, garlic, More Than Olives Pomegranate Balsamic, More Than Olives Arbequina “Estate” Olive Oil, sea salt, pepper flakes** and cumin. Pulse until all the ingredients have blended together.
Check the consistency of the dip. The moisture in the roasted peppers can make the dip either too thick or too wet. If you need to loosen the dip, add a teaspoon or more of More Than Olives Arbequina “Estate” Olive Oil. If the mixture is too runny, add a couple of tablespoons of breadcrumbs.
Taste the dip and determine if more seasoning and spice (pepper flakes, cayenne, or Aleppo pepper) is needed. Transfer to a shallow serving dish. You can garnish the dip with any of these items or all of them. A drizzle of More Than Olives Pomegranate Balsamic, and More Than Olives Arbequina “Estate” Olive Oil, fresh pomegranate seeds, chopped walnuts, chopped chives, or parsley.
Serve with warm pita bread, pita chips, crackers, or even fresh vegetable sticks.
*More Than Olives Picual Extra Virgin Olive Oil is also an excellent choice for this recipe.
**Aleppo Pepper is used in the traditional recipe but can be substituted with Red Pepper Flakes or Cayenne. The degree of heat in the dish should determine which pepper you want to use.