Roasted Red Pepper Dip

3

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. 😉

Kim Beauchamp

Kim Beauchamp

Ingredients

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

Directions

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.

Eat Happy!

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3 thoughts on “Roasted Red Pepper Dip

  1. Karen says:

    Kim
    This sounds really great, I can’t wait to try it! Thanks

  2. I’ve tried this both ways, now, with the Vitamix and the food processor. The Vitamix makes it SO much creamier.

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