Roasted Red Pepper Dip3
February 19, 2013 by Kimberly Beauchamp, ND
I love hummus, but with chickpeas as the base, it’s on the Paleo “no” list. I adapted this recipe from the Everyday PaleoCookbook and brought it dinner party a few weeks ago. I’m not at all ashamed to say that I ate almost the entire bowl of it myself. It is seriously delicious. I think what I love best about it is the walnuts—they give the dip the creamiest, dreamiest texture you can imagine, not to mention tons of protein and heart-healthy fats. Go ahead, it’s OK to pig out on this. Then I’ll have company. 😉
2 cups raw walnuts, soaked for at least 3 hours, rinsed and drained
1 tsp ground cumin
1/2 tsp sea salt
1, 12-ounce jar roasted red peppers, drained
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tsp fresh lemon juice
Process the walnuts, cumin, and salt in a food processor or Vitamix/Blendec-type blender until walnuts are finely ground.
Add peppers, garlic, olive oil, and lemon juice and process until creamy smooth.
This dip is phenomenal with cut-up raw veggies, crackers, or chips.
This sounds really great, I can’t wait to try it! Thanks
Let me know how you like it, Karen. It’s embarrassing how much of it I’ve eaten in the past two days alone.
I’ve tried this both ways, now, with the Vitamix and the food processor. The Vitamix makes it SO much creamier.