3/4 cup walnuts, chopped
1/2 cup scallions, chopped
1 red bell pepper, large, freshly roasted
2 teaspoons date paste
1 teaspoon lemon juice, freshly squeezed
1 teaspoon ground cumin
1/4 teaspoon dried crushed chili flakes
1/4 teaspoon sweet paprika
PREP TIME 10 minutes
To roast red bell pepper, char it on all sides directly over the flame of a gas stove. You can also roast it at 400°F until it has blistered all over. Once cooled, peel off the skin, remove the stem and seeds, and then chop.
Add roasted red pepper, scallions, date paste, lemon juice, cumin, and 1/2 teaspoon of Aleppo pepper flakes to a food processor or high speed blender. Blend until smooth.
Stir in chopped walnuts.
Transfer into a bowl and serve with your favorite vegetables.
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3 thoughts on “Red Bell Pepper Dip”
wow ! this looks great. red be the color, red be the taste