Roasted Red Pepper and Walnut Dip
You want the peppers to go beyond soft; you are looking for that dark, smoky skin that signals the sugars inside have caramelized. Once blended, let the dip sit for at least an hour to allow the flavors to pull together.
The char determines the depth of the finish.
Do not peel the peppers while they are piping hot; letting them steam in a bowl for ten minutes makes the charred skin slide off with minimal effort.
- baking sheet
- food processor
- large mixing bowl
- plastic wrap
What goes in.
- 3 largered bell peppers
- 1/2 cupwalnuts, toasted
- 1/2 cupplain breadcrumbs
- 2 clovesgarlic, peeled
- 1 tbsppomegranate molasses
- 1 tspground cumin
- 1/2 tspred chili flakes
- 1/3 cupextra virgin olive oil
- to tastekosher salt
High Heat Charring
Place peppers under a broiler on the highest rack, turning them with tongs until the skins are blackened and bubbled on all sides. This process creates the smoky foundation of the dip.
The method.
Broil the peppers
Place whole peppers on a baking sheet and broil for 10-15 minutes, turning until blackened on all sides. Transfer to a bowl and cover with plastic wrap to steam.
Prepare the base
Once cooled, peel away the charred skins and discard the stems and seeds. Tear the flesh into rough strips.
Blend
In a food processor, pulse the walnuts and garlic until finely ground. Add the roasted peppers, breadcrumbs, molasses, cumin, and chili flakes.
Emulsify
With the processor running, slowly stream in the olive oil until the mixture reaches a thick, rustic consistency.
Season and rest
Add salt to taste, pulse once more, and transfer to a serving dish. Chill for at least one hour.
Other turns to take.
Spiced Heat
Add one fresh bird's eye chili, seeded, into the food processor for a sharper, lingering heat.
Herb-Forward
Fold in two tablespoons of finely minced flat-leaf parsley just before serving to add a bright, fresh contrast.
When it doesn't go to plan.
Use high-quality olive oil, as its flavor will be prominent in the final dip.
If the dip is too thick, add a tablespoon of water or more olive oil to loosen it.
Serve at room temperature to ensure the olive oil and nut oils are supple and flavorful.
The ones that keep coming up.
Can I use store-bought roasted peppers?
You can, but they often lack the smoky depth achieved by broiling them yourself. If you do, pat them very dry before blending.
How long will this stay in the fridge?
It will remain viable for up to four days in an airtight container.