Roasted Red Pepper and Walnut Dip with Whole-Grain Crackers

• red bell peppers (halved lengthwise, stems and seeds removed) 3 medium
• walnuts (roughly chopped) 0.75 cup
• garlic (peeled) 1 clove
• extra-virgin olive oil (plus extra for serving if desired) 2 tbsp
• lemon juice (freshly squeezed) 1 tbsp
• ground cumin 0.5 tsp
• smoked paprika (optional) Optional 0.25 tsp
• salt (or to taste) 0.25 tsp
• black pepper 0.25 tsp
• water (as needed for blending) Optional 2 tbsp
• whole-grain crackers (for serving) 6 oz
• fresh parsley (chopped, optional garnish) Optional 2 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

02

Step 2

Arrange the pepper halves cut-side down on the baking sheet. Roast for 20 to 25 minutes, until the skins blister and darken in places.

03

Step 3

Transfer the peppers to a heatproof bowl and cover for 5 to 10 minutes to loosen the skins. When cool enough to handle, peel away the skins and discard them. Drain excess liquid.

04

Step 4

Place the walnuts in a dry skillet over medium-low heat and toast for 3 to 5 minutes, stirring frequently, until fragrant. Remove from the heat and cool slightly.

05

Step 5

Add the roasted peppers, walnuts, garlic, olive oil, lemon juice, cumin, optional smoked paprika, salt, and black pepper to a food processor or blender.

06

Step 6

Blend until the mixture reaches your preferred consistency, scraping down the sides as needed. Add the optional water a little at a time if the dip is too thick.

07

Step 7

Taste and adjust the lemon juice, salt, or pepper as needed. Transfer to a serving bowl and refrigerate briefly if you prefer to serve it chilled.

08

Step 8

Garnish with optional parsley and a light drizzle of olive oil. Serve with whole-grain crackers.

Kitchen notes