Roasted Red Pepper & Walnut Dip

party food

The roasted red peppers are key, bringing an essential smoky sweetness to this dip, while the lemon and chilli complement it with just the right amount of bite.

Preparation time Prep: 10 mins
cook 8 mins
Skill level Easy Peasy

You will need:

  • 1 cup walnuts
  • 4 large (375 g) roasted red peppers (from a jar is fine)
  • 1 piece (25-30 g) vegan bread, roughly torn
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried red chilli flakes
  • ¼ teaspoon sea salt
Photography: Chris Middleton


  • 1Preheat oven to 180°C. Place the walnuts on a baking tray and toast for 7-8 minutes; let them cool for a few minutes.
  • 2Place all the ingredients into a food processor and pulse to desired consistency.
  • 3Serve with crackers, over roasted vegetables, or as part of a mezze platter.

Tip: You can keep this dip covered in the fridge for up to five days -- but we'd be surprised if it lasted more than one!

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