July 07, 2015
Roasted Red Pepper Dip Recipe
A totally delicious snack that is perfect for parties especially when served with crackers or toasted baguette. This recipe is a nice alternative to hummus and could also be used as a rose-style pasta sauce.
[caption id="attachment_96631" align="aligncenter" width="574"]
Picture from: http://www.gillianb.com[/caption]
3 red bell peppers
1 small red onion, chopped
¾ c walnuts, soaked overnight and rinsed
1-2 cloves garlic, chopped
¼ c olive oil
1 t cumin
1/4 t cayenne
Juice of half a lemon
Salt and pepper to taste
1 t coconut oil for sautéing
Preparation:
Soak nuts overnight, drain, rinse and set aside.
Preheat oven to 350.
Roast whole peppers, turning every few minutes for about 20 minutes.
Remove from oven and let cool. While its cooling, sauté onions in coconut oil until soft.
Carefully remove skin, stems and seeds of peppers. The skin should come off pretty easily!
Using a high-powered blender, blend all ingredients until smooth.
Picture from: http://www.gillianb.com[/caption]
3 red bell peppers
1 small red onion, chopped
¾ c walnuts, soaked overnight and rinsed
1-2 cloves garlic, chopped
¼ c olive oil
1 t cumin
1/4 t cayenne
Juice of half a lemon
Salt and pepper to taste
1 t coconut oil for sautéing
Preparation:
Soak nuts overnight, drain, rinse and set aside.
Preheat oven to 350.
Roast whole peppers, turning every few minutes for about 20 minutes.
Remove from oven and let cool. While its cooling, sauté onions in coconut oil until soft.
Carefully remove skin, stems and seeds of peppers. The skin should come off pretty easily!
Using a high-powered blender, blend all ingredients until smooth.
If you want more inspiration and healthy recipes, follow me on social media and check out my blog. I post daily goodies on Instagram, Twitter and Facebook!
