Ingredients
- 1 ½ cups walnut pieces, toasted
- 4 large red bell peppers
- 4 tsp minced garlic or (4 cloves)
- 3 Tbsp sherry vinegar
- 2 Tbsp olive oil
- 1 tsp finely grated lemon zest
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp salt, plus more if desired
Equipment Needed
Baking sheet
Food processor
Directions
- Preheat the oven to 325°F. Toast the walnut pieces for 14 minutes. Remove the walnuts and raise the temperature to 425°F. Place the peppers in a large saute pan or baking sheet. Roast for 25 minutes until most of the skin is blackened, turning about halfway through the roasting process.
- Remove the peppers from the oven and cool them. Peel the blackened skin off and carefully discard any seeds, reserving the juices if you are able to do so.
- Process the walnuts in a food processor until coarsely chopped. Add the remaining ingredients and process until chunky or smooth (your preference). Thin with the reserved pepper juice, water, or lemon juice if necessary.
Nutritional Facts
- Calories
- 156
- Fat
- 14g (Saturated Fat: 1g)
- Carbohydrates
- 5.7g
- Fiber
- 1.9g
- Sugar
- 2.6g
- Protein
- 5g
