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Yellow pepper dip with walnut

I created this recipe so you could have a colourful dip spread: lots of little bowls, this one using yellow bell peppers.
Course: Dips, Party food, Starter, Vegan starter, Vegetarian starter
Cuisine: Middle Eastern, Turkish
Keyword: Dips, Vegan, Vegetarian, Vegetarian BBQ, Yellow peppers
Servings: 8

Equipment

  • Blender

Ingredients

  • 2 yellow bell peppers roasted, skinned
  • A handful of walnuts
  • 1 lemon or lime, juice of
  • 2 cloves garlic minced
  • Pinch saffron, ground
  • 1-2 tbsp sunflower or pumpkin seed oil
  • 1 tbsp Maldon sea salt
  • handful Garnish with walnuts or parsley

Instructions

  • Roast the peppers on an open flame using your gas hob or bbq or place them in an oiled oven tray and roast them until black on the outside for about 20 minutes. Then strip off the skins, remove the seeds and stem. Try to do this while they are hot, it's easier to remove the skin.
  • Blend the flesh with the rest of the ingredients, adjusting to your taste. Serve cold with garnish and flat bread.