Roast Red Pepper & Walnut Dip


Preparation info

  • Makes

    1 pot

    • Difficulty


    • Ready in

      45 min

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

This is loosely inspired by the traditional Middle Eastern dip muhammara. We’ve made a few tweaks, simplifying things but holding onto as much of that amazingly tangy flavour as possible.


  • 3 red peppers
  • 80 g walnuts
  • 1 tsp cumin seeds


Preheat the oven to 250°C/230°C fan/gas mark 10 and line a baking tray with baking paper.

Place the whole peppers on the baking tray and roast them in the oven for