Red Pepper and Walnut Dip

The Illustrated Quick Cook

Red Pepper and Walnut Dip

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    ⅓ cup olive oil 1 cup toasted walnuts, chopped
    1 onion, thinly sliced grated zest and juice of 1 lemon
    4 red bell peppers, seeded and cut into strips sea salt
    2 garlic cloves, crushed


    Prep: 20 min Total: 60 min
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    • 1

      Heat the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and gently cook for about 5 minutes until soft.

    • 2

      Stir in the peppers, and cook for about 30 minutes until very soft, stirring frequently. Stir in the garlic, and cook 30 seconds. Let cool slightly.

    • 3

      Scrape the pepper mixture into a blender. Add the walnuts and lemon zest and juice, and blend to a chunky puree. Serve at room temperature with warm pita bread or carrot and cucumber sticks for dipping.


    To toast the walnuts, spread the nuts in a single layer on a baking sheet. Toast in a preheated 350 F (180 C) oven for 8-10 minutes, stirring once or twice to make sure they do not burn.

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