Serves a Crowd

Red Pepper Walnut Dip

October  2, 2009
0 Ratings
  • Serves 4
Author Notes

This dip (a version of middle eastern muhammara), ideally made with smoked paprika for a deep, rich flavor, is even more addictive than hummus. Eat with pita or even as a spread alongside grilled chicken. —One Hungry Mama

What You'll Need
  • 1 large clove garlic
  • 2/3 cup walnuts
  • 1 12-oz jar roasted sweet red peppers
  • 1/2 teaspoon smoked paprika (can substitute 1 tsp regular paprika)
  • 1 cup breadcrumbs
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sherry vinegar
  • 4 tablespoons olive oil
  • salt & pepper
  1. Add garlic and walnuts to a food processor and pulse until fine crumbs form.
  2. Add peppers, paprika, breadcrumbs, lemon juice, and vinegar. Begin pureeing and slowly drizzle in olive oil. Puree until smooth. Add salt and pepper to taste. (I like the hummus-like consistency that this recipe yields, but you can adjust the with a little bit of water.)

See what other Food52ers are saying.

  • sgoyette
  • Giulia Melucci
    Giulia Melucci
  • Kelsey Banfield
    Kelsey Banfield

3 Reviews

sgoyette March 27, 2011
I made a version of this with some fat free Greek yogurt last night. Very good!
Giulia M. March 24, 2011
Last week I was making dinner for a vegetarian. Because I had selected a cheese-filled pasta for our main course, I needed to find some lighter (well maybe not lighter but less cheese-oriented) hors d'oeuvres. I came across your recipe and I'm glad for it. It was delicious. A definite keeper. Thanks for sharing.
Kelsey B. October 2, 2009
Mmm, I love flavorful dips and this looks awesome Stacie!