Roasted Red Pepper and Walnut Dip Recipe | SideChef
Adapted from Sarah Brittan’s cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season.
Ingredients
- 3 Red Bell Pepper
- 1 teaspoon Olive Oil
- 3 tablespoon Olive Oil
- 1 cup Walnut
- 2 clove Garlic
- 1 Lemon
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Coarse Sea Salt
- 1 handful Fresh Parsley
- to taste Pita Bread
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